Effect of Whey Protein Concentrate and Buttermilk Powders on Rheological Properties of Dough and Bread Quality

2014 ◽  
Vol 37 (2) ◽  
pp. 117-124 ◽  
Author(s):  
A. Büşra Madenci ◽  
Nermin Bilgiçli
Keyword(s):  
Rheological Properties ◽  
Whey Protein ◽  
Bread Quality ◽  
Whey Protein Concentrate ◽  
Protein Concentrate

scholarly journals Improvement of physicochemical and rheological properties of kombucha fermented milk products by addition of transglutaminase and whey protein concentrate

2016 ◽  
pp. 11-18 ◽  
Author(s):  
Mirela Ilicic ◽  
Spasenija Milanovic ◽  
Katarina Kanuric ◽  
Vladimir Vukic ◽  
Dajana Vukic
Keyword(s):  
Rheological Properties ◽  
Whey Protein ◽  
Skim Milk ◽  
Fermented Milk ◽  
Water Holding Capacity ◽  
Whey Protein Concentrate ◽  
Milk Product ◽  
Protein Concentrate ◽  
Water Holding

The objective of this work was to investigate the effect of addition of transglutaminase (TG-0.02%, w/w) and whey protein concentrate (WPC-0.03%, w/w), on quality of kombucha fermented milk product. Samples were prepared from pasteurized semi-skim milk (0.9%, w/w fat) and kombucha inoculum (10%, v/v). The pH values were measured during the fermentation of milk (lasted until reached 4.5). Syneresis, water holding capacity and the product texture (firmness and consistency,) were assessed after production. Rheological properties of kombucha fermented milk samples were measured during ten days of storage. The sample containing TG had the lowest syneresis (21 ml), the highest water holding capacity (62%) and the highest textural characteristics (firmness - 23.99g, consistency - 626.54gs) after production. The addition of WPC to milk improved the rheological properties, while the addition of TG improved it even to a significantly greater extent after the production and during 10 days of the storage.

RHEOLOGICAL PROPERTIES OF WHEY PROTEIN CONCENTRATE GELS

1993 ◽  
Vol 24 (3) ◽  
pp. 325-334 ◽  
Author(s):  
M.J. COONEY ◽  
M. ROSENBERG ◽  
C.F. SHOEMAKER
Keyword(s):  
Rheological Properties ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate

scholarly journals Effect of denatured whey protein concentrate and its fractions on cheese composition and rheological properties

2017 ◽  
Vol 100 (7) ◽  
pp. 5139-5152 ◽  
Author(s):  
Véronique Perreault ◽  
Nathalie Rémillard ◽  
Denise Chabot ◽  
Pierre Morin ◽  
Yves Pouliot ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate
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