Milk-protein fillers in bread dough

[The use of milk protein fillers in the bakery industry]

The use of milk protein fillers in the bakery industry

Common milk protein fillers are: skimmed milk, whey and its concentrates, buttermilk, low-fat cottage cheese, powdered milk protein, powdered protein mixture
Increasing the nutritional value of bread is especially important, since it occupies a significant place in the human diet and is a product that can be easily enriched with proteins, vitamins, minerals and other nutrients.

Bread is dominated by carbohydrates - 45-50%, the protein content is on average 7-8%, and the limiting amino acids are lysine and tryptophan. This circumstance confirms the advisability of using milk-protein fillers rich in lysine and tryptophan in the production of bakery products.

The use of milk-protein fillers will increase the protein content in bread, increase its biological value, and achieve a better balance of the amino acid composition.

Studies on the use of whey have shown that its introduction increases the nutritional value of bread and its quality. The use of serum is varied, its used when kneading dough or dough, added to starter cultures, while the duration of fermentation of semi-finished products with whey is reduced.

Davydov R.B., Fayngar B.I., Chizhova K.M. and others have established that the use of milk whey in the production of bakery products improves the specific volume, porosity, dimensional stability and organoleptic characteristics of finished products.

Malkina V.D., Markianova O.A., Krivov SI. developed a method for the production of bread and the use of granulated sugar with a liquid fraction in the form of milk whey. As a result, the stickiness and crumbling of the crumb of bread is reduced, its physicochemical properties are improved, the quality of the bread remains stable during the entire storage period.

Suzhene S, Juodeikienė G. investigated the effect of the dosage of whey on the structural and mechanical properties of wheat dough and determined that the optimal amount of added additive is - 30%... With an increase in the content of milk whey, the gas-holding capacity of the dough decreases, which leads to a deterioration in the structural and mechanical properties of the crumb.

It has been experimentally established that dough fermentation time when adding milk whey is reduced from 45-50 to 40 minutes, proofing - from 55 to 40 minutes.

Cakes prepared with whey had better taste and aroma, stale more slowly compared to the control sample, the structure of porosity improved, the crumb of the bread was tender, elastic, with a pleasant yellowish tinge.

At the bakery enterprises of Novosibirsk, the effect of milk whey on the quality of tin bread from second-grade wheat flour and buns from first-grade wheat flour of medium and low baking quality was studied.

Whey was replaced with 5, 10, 20 and 30% of the water prescribed in the formulation. The best quality of bread from the second grade flour is obtained by adding 20% ​​whey to the dough, and from the first grade flour - 10%. The prototypes in terms of physical and chemical indicators met the requirements of GOST, and in terms of organoleptic characteristics, they exceeded the control.

Experienced bakeries have shown that it is impractical to use milk whey with an acidity above 75 ° T, since the quality of bakery products deteriorates noticeably: the crumb is baked more slowly, the porosity coarsens.The most positive result is achieved in the manufacture of products from wheat flour of the first grade using whey in an amount of 15-25% by weight of flour.

Natural milk whey is included in the formulation of a number of breads made from rye flour and its mixture with wheat.

According to the Azerbaijan Institute of National Economy, when developing national varieties of bread such as churek, it is advisable to add whey in an amount of 50-55% to the flour mass. At the same time, the duration of dough preparation is reduced by 2 hours, the appearance of products, color, taste, aroma is improved, and staling is slowed down.

If liquid yeast is used in the production of wheat bread, natural whey is added both at the stage of preparing the infusion for them, and during the preparation of the nutritional mixture. When preparing a brew, it can replace either part of the water (about 20%) when brewing with hot water, or all of the water when brewing with live steam.

As a result, natural milk whey can be added with liquid yeast in an amount of 6-10% to the weight of flour in the dough.

Good results are obtained by using natural milk whey to activate compressed yeast. In this case, it is used to dilute the tea leaves or to prepare a nutritional mixture consisting of flour and natural milk whey in a 1: 3 ratio. Whey consumption in this case will be 4 - 6% by weight of flour in the dough.

As a result of the use of whey, the lifting force of liquid and pressed yeast improves, acidity increases faster, and foaming decreases.

The rest of the whey can be added while kneading the dough. Its total amount must comply with the recommendations given in the table, taking into account the type and quality of flour, the quality of whey and the dough preparation technology used at the enterprises.

With sponge methods of dough management, natural milk whey can be added instead of part of the water both to the dough and to the dough.

At the same time, the fermentation time of the dough with milk whey is reduced by 40 - 60 minutes. The fermentation time of dough mixed with dough with milk whey is practically the same as usual. The introduction of whey directly during the kneading of the dough leads to a reduction in the duration of its fermentation by 20 - 40 minutes.

Please, tell me where you can read about the use of whey powder for making bread dough? Is it diluted before adding or millet along with flour? What is the percentage, for example, per 500 g of flour?

Read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72077.0, completely all infa is given

Read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72077.0, completely all infa is given

Sorry, Tatiana, but I have read everything that is written on this page. It is about dry milk
serum? It is written: 5, 10, 20 and 30% of the water prescribed by the recipe was replaced with whey.

[dry milk protein]

The following is written above: milk-protein fillers are: skim milk, whey and its concentrates, buttermilk, low-fat cottage cheese, dry milk protein, dry protein mixture , these are dry protein products, including whey.

[dry milk protein]

The following is written above: milk-protein fillers are: skim milk, whey and its concentrates, buttermilk, low-fat cottage cheese, dry milk protein, dry protein mixture , these are dry protein products, including whey.

It's not very clear after all: what and how much, well, okay, thanks, I'll read somewhere else

What do not you understand?

In the first post we read:
Whey was replaced with 5, 10, 20 and 30% of the water prescribed in the formulation. The best quality of bread from the second grade flour is obtained by adding 20% ​​whey to the dough, and from the first grade flour - 10%.
According to the Azerbaijan Institute of National Economy, when developing national varieties of bread such as churek, it is advisable to add whey in an amount of 50-55% to the flour mass.

So we read on the package in what proportion with water you need to dilute dry whey. And we take as much diluted (reconstituted) whey as written above: from 10 to 55% to the total amount of liquid according to the bread recipe.

If 500 grams of flour requires 330 ml. liquid, then from 30 to 180 ml. from the total amount of liquid we replace with reconstituted dry whey.

More or less like this

With the same success, you can take natural whey in a store or on the market from milkmaids, and use 100% of it in bread dough - the bread is SUPER tasty and airy! The forum has enough recipes for bread with whey.

Thanks, now it's clear!

Here I also found useful information about dry whey, maybe it will be useful to someone like me:

Whey powder is widely used in the bakery industry.
Before use in production, the whey is diluted with water at a temperature of 35-45 ° C in a ratio of 1: (10 -12).
When making bread with thick sourdough, it is recommended to add whey when kneading the dough. The amount of added dry whey is up to 1-2% of the total mass of flour used to make bread and bakery products. Whey enriches breads and baked goods with essential amino acids, especially tryptophan and lysine, as well as calcium and phosphorus. At the same time, the yield of bread increases slightly, its quality improves, and the nutritional value increases.
Dry milk whey can be used in the production of donut products (simple donuts, butter, simple drying, etc.) to improve their quality. Dry milk whey is added when kneading the dough in an amount of 0.5-1.0% by weight of flour. Lamb products are of the best quality - fragile, with good color, gloss and swelling properties. Physical properties are improved. It can be cut well on dividing and seaming machines. The amount of waste when cutting such a dough is reduced.

Thank you!
But if possible, use natural dairy products, including cottage cheese or cheese whey, today it is not a problem to buy it

[30%]

What is the most optimal ratio of water to whey? Or is it - there are no comrades in taste and color. Used to replace water with serum. The taste is not very pleasant (sour-bitter). Began to dilute 50/50 - little has changed. Maybe add less? Again, I want utility. , and the serum has nowhere to go.

the optimal amount of added additive is - 30%... With an increase in whey content, the gas-holding capacity of the dough decreases, which leads to a deterioration in the structural and mechanical properties of the crumb.

With the same success, you can take natural whey in the store or in the market from milkmaids, and that's all 100% use in bread dough - the bread is SUPER tasty and airy!

The optimal amount will be the amount that you suit your taste, from zero to 100%
And the curd whey is different in taste, it all depends on the original raw milk / curd. I use natural milk, cottage cheese and whey taste very pleasant, I want to drink like that, without anything

Tell me. Something I do not understand - the percentages indicated in the article - do they apply to water or flour? (because they are the same: and 20% of water and 20% of flour are completely different indicators)

[water prescribed by the recipe.]

Quoting from the first post of the topic:
Serum replaced 5, 10, 20 and 30% water prescribed by the recipe.
The best quality of bread from the second grade flour is obtained by adding 20% ​​whey to the dough, and from the first grade flour - 10%. In terms of physical and chemical indicators, the prototypes met the requirements of GOST, and in terms of organoleptic characteristics, they exceeded the control.

As experienced bakers have shown, use whey with acidity above 75 ° T is impractical, since the quality of bakery products deteriorates markedly: the crumb is baked more slowly, the porosity becomes coarser. The most positive result is achieved in the manufacture of products from wheat flour of the first grade using whey in the amount of 15-25% by weight of flour.

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We are talking about different types of whey (acidity) and their quantity is also given in different versions.
Regular curd whey does not have high acidity; in practice, you can use all 100% whey in the dough.