Food & Nutrition

Arab Journal of Food & Nutrition
15. Concentration of Acidic Whey and Its Utilization in Hamam
Breadmaking (1995)
Maha A. Abu-Eisheh\ University of Jordan
Supervisor: Dr. Ali K. Al-Sa’ed
Co-supervisor: Dr. Mohamed A. Humeid
More than 20,000 tons of normal whey mainly of the acidic type are produced as
a by-product in labneh and cheese making in Jordan. The majority of this whey is
disposed of in the sewerage and this contributes to the pollution problems in Jordan.
This study aimed at concentrating the acidic whey and its utilization as an improver in
breadmaking.
Acidic normal whey was concentrated using two techniques. The first was
Climbing film and natural circulator evaporation (CF). The second technique was
Double jacketed open pan evaporator (OP) concentration was performed, with and
without pH adjustment. Normal whey was concentrated to 30, 40, and 50% total
solids.
The chemical and physical properties of normal and concentrated whey were
determined.
Forty percent total solids concentrated whey using CF and OP techniques with
and without pH adjustment and normal whey were used at different water replacement
ratios (10, 20, 30, 40 and 50%) water replacement level was adjusted to have the same
total solids content in liquid whey, to study their effects on the Farinograph
measurements and the gassing power properties of the wheat flour-whey blends.
Farinograph tests revealed that all the treatments decreased mechanical tolerance
index of the dough, with no effect on the dough development time.
Baking test was conducted using normal and 40% total solids of concentrated
whey at different levels and as a partial replacer for bread improver. Addition of whey
in general either normal or concentrated increased significantly (p ≤ 0.05) proof time,
loaf weight and specific loaf volume.
The sensory evaluation results showed that Hamam bread made with 30%
replacement ratio of concentrated whey (40% TS) using CF technique with pH
adjustment gave the highest total scores (88.6), whereas the control bread gave only
(77).
The storability study revealed that the addition of whey delayed mould growth,
up to 5 days compared with 3 days for the control.
It was found that addition of either normal or concentrated acidic whey had a
retardation effect on the staling property of Hamam bread as indicated by the sensory
evaluation results.
Addition of whey (Normal and concentrated) as a partial replacer (50%) of
improver that is usually added at 1% level, did not effect the sensory properties of
Hamam bread, except the improvement of texture,
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