期刊名称：Eastern-European Journal of Enterprise Technologies
印刷版ISSN：1729-3774
电子版ISSN：1729-4061
出版年度：2016
卷号：2
期号：11
页码：32-41
DOI：10.15587/1729-4061.2016.65778
语种：English
出版社：PC Technology Center
摘要：A topical problem of the bakery industry is to expandthe range of bakery products for special purposes, especially for people over 60. The problem can be solved by using whey in the technology of bread-making. However, whey has a limited shelf life. We have made a comparative analysis of the chemical compositions as well as functional and technological properties of different types of whey powder existing on the market of Ukraine and innovative ones, developed at the National University of Food Technologies (Kyiv, Ukraine). The analysis was aimed at selecting dairy products capable of meeting the technological requirements of lability. Regarding the considerable practical interest, behaviour during processing, transportation and storage, an objective analysis and an accurate calculation of the comprehensive quality index determined the choice of the following criteria: organoleptic characteristics, solubility, and storability. It has been found that the highest comprehensive index (98 %) characterizes whey with an enriched mineral composition, which has served as the basis for its use as a dairy ingredient in the recipes of wheat bread for people of older age groups. It has been specified that the optimal dose of whey to enrich the wheat bread and prolong its freshness is 5 % to the weight of flour. The study has proved the positive influence of whey powder enriched with Mg and Mn on the quality and freshness of bakery products. The findings ascertain the feasibility of introducing magnesium-enriched and manganese-enriched whey powder in the recipes of wheat bread to expand the assortment of bakery products for people of older age groups.
关键词：whey powder;magnesium-enriched and manganese-enriched;wheat bread for special purposes
