Journal article

Publication year: 1989

Pages: 612-616

Journal: Milchwissenschaft

Volume number: 44

Issue number: 10

ISSN: 0026-3788

Publisher: Ava Agrar-verlag Allgau GMBH

Abstract: 
Nine types of whey protein concentrates (WPC), grouped according to their protein content and denaturation degree (low, medium, and high) were added to wheat flour at 3 substitution levels (5, 10 and 15%), the mixtures were manufactured to crackers. The percentage of WPC added has a positive effect on the shrinkage, but a negative impact on the fragility and the sensory quality of the crackers. Heating the WPC and the resulting denaturation degree of the whey proteins positively affect shrinkage and the sensory properties of the crackers. The protein content of WPC exerts only minor effects on the quality properties of the crackers. The protein content as well as the biological protein value of the crackers are raised with increasing protein content and substitution level of WPC. There can be observed also higher calcium values. It may be concluded that WPC with a high denaturation degree and a medium protein content produce the best technological results and the best acceptance of the resulting products when added at a 5% level to wheat flour for manufacturing crackers.

Harvard Citation style: SANCHEZ, H., DELATORRE, M., OSELLA, C., MANCUELLO, J., MAFFIA, L., KUCK, A., et al. (1989) UTILIZATION OF WHEY-PROTEIN CONCENTRATES FOR THE MANUFACTURE OF CRACKERS, Milchwissenschaft, 44(10), pp. 612-616

APA Citation style: SANCHEZ, H., DELATORRE, M., OSELLA, C., MANCUELLO, J., MAFFIA, L., KUCK, A., GALLINO, R., RENNER, E., & DRATHEN, M. (1989). UTILIZATION OF WHEY-PROTEIN CONCENTRATES FOR THE MANUFACTURE OF CRACKERS. Milchwissenschaft. 44(10), 612-616.