Enrichment of Bread with Whey Treated with High Hydrostatic Pressure

Yıl 2025, Cilt: 56 Sayı: 2, 102 - 111, 29.05.2025

Semra Çiçek , Ferid Aydın , Faruk Bozoglu

https://doi.org/10.17097/agricultureatauni.1500607

Öz

There are some deficiencies in the nutritional profile of bread due to the use of refined flour in modern production. Therefore, various additives are employed to enhance the nutritional profile of bread. Whey is a valuable source of functional proteins, lipids, vitamins, and minerals. However, bread volume and water absorption decrease when whey is added directly to the bread dough. Therefore, studies are being carried out to investigate pretreatments that can improve the technological properties of whey. This study aimed to develop a bread product fortified with whey treated with high hydrostatic pressure (HHP) and evaluate its quality. Properties of bread enriched with whey treated with HHP (300 MPa, 3 min, 20°C) (HHPWB) were examined using crumb images, experimental (moisture, ash, and unsalted ash content, acidity, weight, dough yield, volume, specific volume, and crust/crumb ratio), texture, color, and sensory analyses. The HHPWB formulation resulted in a decrease in gas cells, hardness, and chewiness, as well as an increase in ash content, acidity, weight, volume, and a* color values. HHPWB received better sensory acceptance for crust, symmetry, and color. The HHP treatment may have the potential to boost the benefits of fortifying bread with whey.

Anahtar Kelimeler

High hydrostatic pressure , Bread , Whey , Enrichment

Etik Beyan

None.

Destekleyen Kurum

Atatürk University

Proje Numarası

PRJ2010/257

Teşekkür

We would like to thank the Food Engineering Departments of Middle East Technical University, Hacettepe University and Ankara Halk Ekmek Un Fabrikası A.Ş. for laboratory facilities. In addition, we would like to express our gratitude to special thanks to Prof. Dr. Hami ALPAS for his assistance with HHP treatment and to special thanks to Prof. Dr. Ömer Cevdet BİLGİN for his assistance with the statistical analysis of the data.

Ekmeğin Yüksek Hidrostatik Basınçla İşlenmiş Peynir Altı Suyuyla Zenginleştirilmesi

Öz

Modern üretimde rafine un kullanılması nedeniyle ekmeğin besin profilinde bazı eksiklikler bulunmaktadır. Bu nedenle, ekmeğin besin profilini geliştirmek için çeşitli katkı maddeleri kullanılmaktadır. Peynir altı suyu fonksiyonel proteinler, lipitler, vitaminler ve mineraller açısından değerli bir kaynaktır. Ancak peynir altı suyu doğrudan ekmek hamuruna eklendiğinde ekmek hacmi ve su emilimi azalmaktadır. Bu nedenle, peynir altı suyunun teknolojik özelliklerini geliştirebilecek ön işlemler ile ilgili araştırmak için çalışmalar yürütülmektedir. Bu çalışma, yüksek hidrostatik basınç (HHP) ile işlenmiş peynir altı suyuyla zenginleştirilmiş bir ekmek ürünü geliştirmeyi ve kalitesini değerlendirmeyi amaçlamıştır. HHP (300 MPa, 3 dakika, 20°C) ile işlenmiş peynir altı suyuyla zenginleştirilmiş ekmeğin (HHPWB) özellikleri, kırıntı görüntüleri, deneysel (nem, kül ve tuzsuz kül içeriği, asitlik, ağırlık, hamur verimi, hacim, özgül hacim ve kabuk/iç oranı), doku, renk ve duyusal analizler kullanılarak incelenmiştir. HHPWB formülasyonu gaz hücrelerinde, sertlikte ve çiğnenebilirlikte azalmanın yanı sıra kül içeriği, asitlik, ağırlık, hacim ve a* renk değerlerinde artışa neden olmuştur. HHPWB kabuk, simetri ve renk açısından daha iyi duyusal kabul görmüştür. HHP uygulaması ekmeğin peynir altı suyuyla zenginleştirilmesinin faydalarını artırma potansiyeline sahip olabilir.

Anahtar Kelimeler

Yüksek hidrostatik basınç , Ekmek , Peyniraltı suyu , Zenginleştirme

Etik Beyan

Yok.

Destekleyen Kurum

Atatürk Üniversitesi

Proje Numarası

PRJ2010/257

Teşekkür

Orta Doğu Teknik Üniversitesi, Hacettepe Üniversitesi ve Ankara Halk Ekmek Un Fabrikası A.Ş.'nin Gıda Mühendisliği Bölümlerine teşekkür ederiz. laboratuvar tesisleri için. Ayrıca HHP tedavisindeki yardımlarından dolayı Prof. Dr. Hami ALPAS'a, verilerin istatistiksel analizindeki yardımlarından dolayı Prof. Dr. Ömer Cevdet BİLGİN'e özel teşekkürlerimizi sunarız.

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