Abstract:The aim of study is to obtain dried whey protein concentrate and to study the functional properties and physical, chemical properties. It was incorporated into pan bread made using different levels of dried whey protein concentrate. Pan bread samples were analyzed for sensory, physical and chemical attributes. The results revealed that sweet cheese whey contain 93.14% water, 4.85% lactose, 0.7% soluble protein, 0.11% fat and 0.9% ash contents. While, the produced dried whey protein concentrate contained 7.04% … Show more
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