The purpose of this study was to test overall acceptance, texture and general appearance of I-hr buttermilk rolls formulated by substituting sweet liquid whey for buttermilk. Three recipes of rolls with 100% buttermilk (B), 50% buttermilk and 50% whey (BW), and 100% whey (w) as the liquid ingredient were tasted by 11 panelists on four occasions. No difference existed for general acceptance or appearance in any treatment roll, but W rolls received a more favorable rating for texture (I' < 0.05) than BW or B rolls. Liquid whey incorporated into rolls could improve diets high in carbohydrate, alleviate pollution, and conserve energy and water for bread and cheese industries.
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