The effect of adding concentrated cheese whey prepared by ultrafiltration on the quality of Syrian bread.

The objective of this study is to evaluate the effect of adding two types cheese whey (W) contaning 0.9% protein and concentrated cheese whey (CW) containing 7.61% protein on the physical, chemical and sensory properties of Syrian bread. Concentrated whey samples were prepared using a UF membrane unit of 15 KDa at 25 °C and 4 bars. Both W and CW samples were added to wheat flour (72% extraction rate) at dilution level: 0, 25, 50, 75, and 100% levels. The effects of W and CW on dough rheology were evaluated using farinograph and alveograph parameters. The addition of 25% W or 50% CW improved the dough stability in the farinogram, as well as pressure and energy values in the alveogram. Significant increases were observed in ash, minerals (Ca, K, Mg, and P), and protein content (13.8%) when 50% CW was added to the dough. The results of sensory analysis showed that Syrian bread containing 25% whey (W) or 50% whey concentrate (CW) has achieved highest overall acceptability scores than control.