Mechanical properties of cottage cheese-fortified wheat dough and loaf bread

Abstract

Milk whey and its derivatives are commonly used to fortify food products. A study was done on the effect of seven cottage cheese (sour/sweet whey mixture) inclusion concentrations (5, 7.5, 10, 12.5, 15, 17.5 and 20 %) on the mechanical properties of white wheat bread dough using a texture analyser. Cottage cheese protein content was 10.05 %. Loaf bread made using the 7.5, 12.5 and 17.5 % cottage cheese concentrations showed crumb quality similar to the control in the 12.5 and 17.5 % treatments, but more open and less homogeneous in 7.5 % treatment. Cottage cheese concentration affected bread volume, with the higher concentrations lowering volume by up to 50 %, in response to increased water retention. Sensory analysis showed bread containing 7.5 % cottage cheese was not different from the control, with an 83.33 % acceptance rate. The 7.5 % concentration was optimum for white wheat loaf bread production since its mechanical and sensory properties were most similar to the control.

Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours

“…A 4.5 kg load cell was used with a 25 g sample placed in an acrylic cylinder and then compressed with a 3.50 cm diameter stainless steel probe for 15 min. After this period two compression cycles were applied at a speed of 10 mm/s until 20% deformation was reached, providing results related to hardness, cohesiveness, adhesiveness and springiness (Güemes-Vera et al, 2014).…”