GR20180100497A - Bread with added unprocessed whey - Google Patents

Abstract

Bread prepared with water or whey by using: i) 70% type flour / wholemeal flour (1: 1), ii) 70% type flour /M type flour (1: 1) and iii) 70% type flour. Microbiological, physicochemical, and organoleptic analysis were performed for breads stored at 25 ° C, after 0, 2, 4 and 6 days from the preparation day. Microbiological analysis has shown that the use of whey reduces the microbial burden of bread and delays the growth of fungi by 1 day. The physicochemical analysis showed that -compared to ordinary breads- the enriched ones exhibit decreased hardness, enhanced aroma and increased protein content by about 2%; organoleptic testing showed that the 3 cheese-enriched breads are superior to the ordinary ones in color, taste, texture and aroma (2 of the 3 types of breads); furthermore, the life span of the enriched bread is increased from 4 to 5 days.

Description

Description of the invention

Title :

PREPARATION OF BREAD WITH THE ADDITION OF RAW CHEESE MILK

Technical field to which the invention refers:

The present invention relates to the production of bread (different types) by replacing water with raw whey. The result is, on the one hand, the preparation of bread with 1) improved organoleptic properties (appearance, taste, aroma, texture), 2) longer storage time, 3) greater nutritional value and, on the other hand, the utilization of raw cheese milk, a by-product of the dairy industry that it is particularly polluting for the environment since it has a high BOD (Biological oxygen demand) and COD (Chemical oxygen demand).

Prior art level and assessment thereof:

Bread is a food that is consumed in most of the world on a daily basis. The average composition of white bread (type 70%) is: carbohydrates: 57-58%, protein: 7-7.5%, fat: 1%, moisture: 30-31%, fiber: 3-3.5% and ash: 1 -1.2 %. It covers a large part of the daily needs in carbohydrates and vegetable fibers but only a small part of the needs in plant proteins and fat. Accordingly, cheese milk is a by-product of the dairy industry (cheese making) produced in extremely large quantities (125 million tons per year worldwide) with a particularly high pollutant effect with a composition of: lactose 4.5-5%, proteins 1-2%, moisture 93%, fat 0.2-1 % and inorganic components 0.5-0.7 %. Whey proteins are of particularly high biological value since they contain all the necessary amino acids that are missing from gluten, the protein of bread. The invention consists in the replacement of water from raw whey (without it undergoing any processing, which requires costs) for the preparation of bread. The goal is to prepare a product with improved quality characteristics, nutritional value and an increased, if possible, life time with the simultaneous utilization of the polluting but important nutritional value, cheese milk.

Advantages of the invention:

The present inventors have developed a simple bread-making method in which, instead of water, whey is used to prepare the dough with the following advantages: 1) better organoleptic characteristics (taste, texture, color, aroma), 2) greater nutritional value (more protein high biological value), 3) longer commercial life and 4) utilization of the cheese milk (a by-product of cheese making) which causes serious environmental pollution.

Disclosure of the Invention:

Bread was prepared with water or whey, using 3 different flour compositions: i) type flour 70% / wholemeal flour (1:1), ii) type flour 70% / type M flour (1:1) and iii) type flour 70% which are the most commonly used flour combinations for making commercial breads.

1. Bread making method

A total of six breads were prepared: 3 conventional (breads-control) and 3 modified (breads with buttermilk-plus).

1. Bread-control 1. Bread-plus

400g flour [type 70:whole (1:1)] 400g flour [type 70:whole (1:1)] 1 tbsp. sugar 1 tbsp. sugar

1.5 kg salt 1.5 kg salt

1 sachet dry yeast 1 sachet dry yeast

2 tbsp oil 2 tbsp. oil

240ml water 240ml buttermilk

2. Bread-control 2. Bread-plus

400g flour [type 70:type M (1:1)] 400g flour [type 70:type M (1:1)] 1 tbsp. sugar 1 tbsp. sugar

1.5 kg salt 1.5 kg salt

1 sachet dry yeast 1 sachet dry yeast

2 tbsp oil 2 tbsp. oil

260ml water 260ml buttermilk

3. Bread-control 3. Bread-plus

400g flour (type 70) 400g flour (type 70)

1 tbsp sugar 1 tbsp. sugar

2 tbsp salt 2 tbsp. salt

1 sachet dry yeast 1 sachet dry yeast

2 tbsp oil 2 tbsp. oil

240ml water 240ml buttermilk

The Silvercrest bread maker SBB 850 B1 was used for the preparation of each bread.

The time of the preparation program for plain bread 750g moderately browned was 3h and 13min. The preparation steps were:

<■>Warm-up: 10 min

<■>1° Kneading: 1h, 12min

<■>1° Inflation: 1h, 20min

<■>2° Kneading: 2h, 13min

<■>2° Inflation: 2h, 43min

<■>Baking: 60 min

The loaves were then kept under aerobic conditions at 22 °C to simulate home bread preservation.

2. Bread analyses

Microbiological analyzes were performed on the breads (OMX, yeasts, fungi and Bacillus cereus). The physicochemical analyzes of the breads included: determination of acidity, texture analysis by TPA (Texture profile analysis), determination of the aromatic profile by HS-SPME-GC/MS and determination of the protein content by the Kjeldahl method. Finally, an organoleptic test was carried out, evaluating the appearance, color, texture, taste and aroma of all the breads. At the same time, the added whey was measured for pH, determination of acidity, protein content using the Kjeldahl method and lactose.

3. Results

3.1. Identification of OMX

The results of the determination of OMX for all three types of bread are shown in Charts 1-3.

Diagrams 1-3

As can be seen in these diagrams, the reduction of the OMX population with the addition of cheese milk to bread ranges from 1-1.5 log cfu/g. This is mainly due to the higher acidity (see Chart 7) of buttermilk breads compared to conventional breads.

3.2. Identification of fungi

The results of the determination of fungi (mold growth which is the biggest problem in bread preservation) for all three types of bread are shown in Charts 4-6.

Diagrams 4-6

As shown in these diagrams the first appearance of fungal growth on the surface of the control bread occurred on day 4 when the fungal population was approximately 2 log cfu/g. Accordingly, the first appearance of fungal growth on the surface of the plus bread took place on day 5 of bread storage at 22 °C.

On day 5 of storage the fungal populations averaged 2 and 4 log cfu/g respectively for the plus bread and the control bread. As the organoleptic evaluation also proved, the appearance (growth of fungi on the surface of the bread) was the most sensitive organoleptic parameter for estimating the commercial shelf life of the bread. The explanation is analogous to that for the reduction of OMH.

When determining the yeasts, no effect of the addition of cheese milk was found on their population, while cheese milk reduced the population of Bacillus cereus bacteria by 0.5-1 log cfu/g in bread plus, but in all cases it was lower than 5 log cfu/g (limit for the occurrence of foodborne infections according to EFSA (European Food Safety Authority).

3.3. Determination of acidity

The results of the acidity determination for all three types of bread are shown in Figure 7.

Diagram 7

As shown in Diagram 7, the acidity for the bread plus ranged between 4.5 (day 0) and 4.7 (day 6), while for the control bread between 2.5 (day 0) and 3 ml NaOH 0.1 N/10g (day 6). As mentioned above, the increased acidity of the cheese milk prevented the growth of microorganisms in the bread during its storage.

3.4 Texture profile analysis

From the texture parameters of the bread (Hardness, stickiness, cohesiveness and elasticity) the one that was affected statistically significantly was the Hardness (Table 1).

Table 1

As shown in Table 1 the hardness for the type 70 bread: whole wheat flour (1:1) ranged from 1.64 N (day 0) to 13.05 N (day 6) in the control bread and from 0.85 N (day 0) to 5.20 N ( day 6) on bread plus. Similar results were obtained for the 70% type bread. On the contrary, for bread type 70: flour type M (1:1) hardness increased as a function of storage time and with the addition of curd. The addition of lactose delays the phenomenon of starch regrading (hardening of the bread texture) due to the ability of its crystals to bind water. This of course does not explain the behavior of bread type 70: flour type M (1:1).

4. Determination of volatile components (aroma)

The results of the determination of volatile components for the 70% type bread are shown in Charts 8-9.

Diagrams 8-9

As can be seen in Diagram 8 (day 0), the bread plus, with the exception of the concentration of alcohols, had a richer aroma (higher concentrations of all volatile compounds) than the control bread. On day 6 (Diagram 9) the same trend appeared in both breads with the exception of the concentration of hydrocarbons which was the same in both bread plus and control bread.

5. Determination of proteins

The results of protein determination for all three types of bread are shown in Table 2.

Table 2

Based on the data in Table 2 it is clear that the protein content of the plus bread increases from 0.8-1.9 % compared to the control bread due to the whey proteins of the whey. This increase can be made much larger by using commercially produced whey powder.

6. Organoleptic evaluation

The results of the organoleptic evaluation (texture, taste, aroma, color) for the 70% type bread are shown in Diagrams 9-12.

Diagrams 10-13

For the texture (Chart 10) it is clear that the plus bread remained acceptable (score 5) on day 6 while the control bread was characterized as rejectable on the same day (score 2) (rating scale 9-1 with a rejection threshold of 5).

For the taste (Diagram 11) it is clear that the bread plus remained marginally acceptable (score 4.7-5) on day 6 while the control bread was characterized as rejectable on the same day (score 2)

For the aroma (Diagram 12) the bread plus remained acceptable (score 6) on day 5 while the control bread was characterized as rejectable on the same day (score 4).

Finally for the color (Diagram 13) ) the plus bread remained acceptable (score 6) on day 5 while the control bread was characterized as rejectable on the same day (score 4.5).

Industrial applicability

The present invention offers a simple method of preparing bread with improved organoleptic characteristics, greater nutritional value and increased commercial life time while utilizing the curd, a polluting byproduct of cheesemaking. The proposed method can be applied simply and directly in the bakery industry.

Chart titles

Diagram 1. Change of the Total Mesophilic Flora (log cfu/g) as a function of the storage time of the breads, made from type 70 flour: whole wheat flour (1:1).

Diagram 2. Change of the Total Mesophilic Flora (log cfu/g) as a function of the storage time of the breads, from flour type 70: flour type M (1 : 1).

Diagram 3. Change of the Total Mesophilic Flora (log cfu/g) as a function of the storage time of the breads, made from type 70 flour.

Diagram 4. Change of the fungal population (log cfu/g) as a function of the storage time of the breads, made from type 70 flour: whole wheat flour (1:1).

Diagram 5. Change of the fungal population (log cfu/g) as a function of the storage time of the breads, from flour type 70: flour type M (1 : 1).

Diagram 6. Change of the fungal population (log cfu/g) as a function of the storage time of the breads, made from type 70 flour.

Diagram 7. Effect of the storage time of breads-control and breads-plus on their acidity.

Figure 8. Concentration of volatile compounds on day 0 in the two breads, with type 70 flour composition.

Figure 9. Concentration of volatile compounds on day 6 in the two breads, with type 70 flour composition.

Diagram 10. Effect of the addition of cheese milk and the storage time on the texture of breads, made from type 70 flour.

Diagram 11. Effect of the addition of cheese milk and the storage time on the taste of breads, made from type 70 flour.

Diagram 12. Effect of the addition of cheese milk and the storage time on the aroma of breads, made from type 70 flour.

Diagram 13. Effect of the addition of cheese milk and the storage time on the color of the breads, made from type 70 flour.

Table Titles

Table 1. Effect of cheese addition as a function of their preservation time. Table 2. Effect of cheese addition to breads.

milk in the hardness of the breads

poor in protein content

Claims (1)

Claims Main claim: 1 a) preamble Conventional bread, white, wholemeal, mixed, etc., everyday product consumption, the corresponding flour, water, yeast, salt, etc. are prepared as raw materials. case by case. b) characteristic part The invention consisting of a product (bread) concerns the replacement of water in the conventional recipe for the production of bread from raw curd. The resulting product has: 1) improved organoleptic properties (appearance, taste, aroma, texture), 2) longer shelf life, 3) greater nutritional value due to increased protein content. Inextricably linked to the invention is the simultaneous utilization of raw cheese milk, a by-product of cheese making that is particularly polluting for the environment.