Akademik Veri Yönetim Sistemi
4TH INTERNATIONAL CONFERENCE ON FOOD, AGRICULTURE AND ANIMAL SCIENCES, Sivas, Türkiye, 27 - 29 Nisan 2023, ss.124-137
Bread is insufficient in terms of nutritional values such as amino acids, minerals and fatty
acids, since it is generally made from refined flour today. Therefore, many additives have been used to
enrich the bread. Although there are studies on the use of whey to enrich bread, disadvantages such as a
reduction in bread volume and water absorption limit its use. Therefore, pre-treatment that can lead to
modifications in the molecular structure of whey and improve its technological properties is being
investigated. This study aimed to investigate the effects of microfluidization and ultrasonication pre-
treated whey addition on some quality properties of bread. While microfluidization and ultrasonication
strengthened the effects of whey on ash, unsalted ash, volume, crust/core ratio, hardness, and
cohesiveness, they reversed its effects on moisture content, elasticity, and color of bread.
Microfluidization supported the effects of whey on acidity, weight and chewiness properties of bread,
while ultrasonication reversed these effects. In the sensory analysis, the highest scores were obtained in
the ultrasonication treated whey added bread (USWB) and later in the microfludization treated whey
added bread (MFWB). Results suggest that microfluidization and ultrasonication pre-treatment may have
a potential to improve the use of whey to enrich bread