The influence of curd whey on biotechnological processes during bread baking

Abstract

The use of waste-free production in the food industry is an urgent problem for the entire world economy. Processing companies most frequently face challenges in managing their waste. This is one of the reasons for low return on production. An example of that is (curd) whey. When making dry-curd cottage cheese and cheese, many dairy plants often do not use whey for further processing, but dispose of it. Therefore, produced in the conditions of the educational and research lab of milk and dairy technology and the educational scientific-production lab of baking, biotechnology and agronomy faculty of the Federal State Budgetary Educational Institution of Higher Education Chuvash State Agricultural Academy, this publication explores the use of whey in baking and its influence on biotechnological processes when baking wheatrye bread. Test lab baking with added whey was successful in terms of organoleptic and physical-chemical properties. Found that in the first experimental group the acidity of the crumb of bread is equal to 9.50 degrees, in the second experimental group 9.02 degrees. The porosity in the second experimental group is 10% higher than in the first group. The moisture content of the crumb in the first experimental group is 2% higher than in the first experimental group.