CHANGE OF FUNCTIONAL PROPERTIES OF WHEY PROTEIN

Abstract

Sweet and sour (salted or unsalted) whey protein concentrates were used after acetylation with acetic anhydride or succinylation with succinic anhydride at 0.5 % to improve the functional properties of dough. The addition of sweet salted whey protein concentrates and acetylated at 0.5% and added at 15% to the dough resulted in highest values of loaf volume and spongyness while when used at 40% it gave an unacceptable results. This indicates that addition of these concentrates was best at 15% of the dough followed by 30% then by 40% for all the treatments. Sensory evaluation indicates that the loaf made from doughs with the addition of ace- tylated and succinylated at 0.5% and added at 15% to the dough gave the best res ults for all the studied properties followed by 30% addition while at 40% addition was the lowest and the loaf was unacceptable.