Whey protein: by to bake products

被引：0

作者：

Qasem, Akram A. A. ^{[1
]}

Alamri, Mohammed S. ^{[1
]}

Mohamed, Abdellatif ^{[1
]}

Hussain, Shahzad ^{[1
]}

Mahmood, Kaiser ^{[1
]}

Ibraheem, Mohamed ^{[1
]}

Saleh, Ali ^{[1
]}

机构：

[1] King Saud Univ, Dept Food Sci & Nutr, POB 2460, Riyadh 11451, Saudi Arabia

来源：

AGRO FOOD INDUSTRY HI-TECH | 2016年 / 27卷 / 05期

关键词：

Whey; protein; baked products; functional properties; CONCENTRATE; GLUTATHIONE;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Whey is recognized as a valuable source of high-grade proteins, which has production of million tons ( 180 - 190) annually as a by-product of cheese-making. Whey proteinis widely used as an ingredient in foods because of itsunique functional properties viz. emulsification, gelation, thickening, foaming and water-binding capacity. This review describes the chemicalcompositionof whey protein andthe potential usefulness of whey protein as a viable improver, nutritional and functional ingredient in various bakery products. Whey proteins are proven to increase water absorption, batter viscoelastic properties, and improved textural properties and enhanced sensory characteristics. Whey proteins are used as a replacement to wheat gluten to produce gluten free bakery products for coeliac disease patients.

引用

页码：24 / 27

页数：4

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