ISSN 2375-0723
African Journal of Food Science Research ISSN 2375-0723 Vol. 6 (8), pp. 361-367, August, 2018. © International Scholars Journals
Full Length Research Paper
Evaluation of the effect of precipitated whey protein (PWP) and fermentation time on the quality of Iranian Lavash bread
Hossein Jooyandeh
Department of Food Science and Technology, Ramin Agricultural and Natural Resources University, Ahvaz, Iran.
E-mail: [email protected].
Accepted 04 February, 2018
Abstract
Flat bread is the main staple food for most Iranians and Lavash is commonly consumed flat bread. In this investigation, the effects of addition of precipitated whey protein (PWP) and fermentation time on the physical properties and sensory characteristics of Lavash breads were studied. Dough was prepar-ed with four substitution levels of PWP (25, 50, 75 and 100%, instead of water used for dough making) and fermented at three different fermentation times (30, 60 and 90 min). Increasing level of supple-mentation with PWP generally caused an increase in all sensory scores of Lavash samples. This im-provement was more obvious when fermentation time was increased. Penetrometer values of Lavash samples showed that increasing fermentation time and supplementation up to 75% created significantly softer breads compare to control. In general, increase in the level of supplementation and fermentation time significantly increased bread yellowness (b* value) and redness (a*) and decreased lightness (L* value).
Key words: Flat bread, Lavash, precipitated whey protein, fermentation.