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Wronkowska M.,Zaklad Chemii i Biodynamiki Zywnosci | Soral-Smietana M.,Zaklad Chemii i Biodynamiki Zywnosci | Zander L.,University of Warmia and Mazury | Zander Z.,University of Warmia and Mazury | Jadacka M.,Zaklad Chemii i Biodynamiki Zywnosci
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2012

The objective of the paper was to determine the effect of industrially produced concentrate of acidwhey (obtained during the making of cottage cheese) on technological properties and quality of bread. Baking wheat products were made using a wheat flour of type 500 or 750, whereas wheat-rye breads (known as the Baltonowski bread) were made from mixed wheat and rye flours: wheat flour of type 750 and rye flour of type 720. In the phase of making dough for bread, a spray-dried acid-whey concentrate was added into it in the amount of 20 or 30%. A significant increase in the dough and bread yield was found to be the effect of the acid-whey addition. Compared to control samples, the experimental bread loaves showed a decrease in their unit volume. Owing to the content of acid-whey concentrate in the breads, the colour of their crumbs was evidently brighter, and the crust colouration was more intense. In the experimental breads, statistically significant increases in the content of nutritive components, proteins, and total mineral components were reported. Source

Krupa-Kozak U.,Zaklad Chemii i Biodynamiki Zywnosci | Baczek N.,Zaklad Chemii i Biodynamiki Zywnosci | Adamowicz J.,Zaklad Chemii i Biodynamiki Zywnosci
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2014

Celiac disease is one of the most common food intolerances. Nutrient supplementation of gluten-free products is a significant aspect of prevention and treatment of deficiencies associated with that disease. The objective of the research study was to determine the effect of organic calcium salts additive on the quality and technological parameters of gluten-free bread. A 10 % additive of calcium salts (calcium caseinate and/or calcium citrate) was added. The calcium salts added caused the specific volume of the experimental gluten-free bread to increase significantly (p < 0.05) and the crust thereof to darken. Compared to the control bread sample, the experimental gluten-free bread enriched mainly with calcium caseinate was characterized by a significantly (p < 0.05) higher protein content, while the content of minerals and calcium increased substantially in the bread enriched with calcium citrate. The highest overall quality had the gluten-free bread supplemented with the mixture of two calcium salts (with the predominant content of calcium caseinate). The organic calcium salts studied can be used as a food additive to enrich the gluten-free bread, and the gluten-free product produced could be a valuable complement to the gluten-free diet. Source

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