Influence of the addition of whey in a bakery product
Abstract
The Universidad Autónoma del Estado de Hidalgo has a Rancho Universitario which manufacture dairy products. Recently, its production has increased considerably causing an environmental problem due to the constant discharges of the whey. The whey can be processed into a range of products, including bakery. The aim of this work was to replace water by concentrated whey (70 and 80%) in the production of bolillo (Mexican bread roll) to evaluate the increase of nutrients. Whey obtained from Rancho Universitario, bolillos prepared with it as well as commercial ones were chemically characterized by using AOAC techniques. Consumers’ acceptation of bolillos prepared with whey was also evaluated through a liking/disliking scaling test. It was found that whey analyzed was sweet which make it ideal for bakery products. Regarding bolillos prepared with whey, it was observed that they met with most quality standards established by Mexican legislation (NMX-F-442-1983), also showing a higher protein content (over 16%) than commercial ones. These bolillos had a better nutrimental composition and were pleasant for consumers allowing whey reuse
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Copyright (c) 2022 Elizabeth Contreras-López, Nayeli Vélez Rivera, Judith Alejandra Velázquez Castro, Juan Francisco Gutiérrez Rodríguez, Jair Emmanuel Onofre-Sánchez, Juan Ramírez Godínez
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