Effect of Indian Cottage Cheese (Paneer)-Whey on Rheological and Proofing Characteristics of Multigrain Bread Dough

Whey, a byproduct obtained during the manufacture of cheese, paneer, chhana, etc., contains nutritious solids, which if not recovered and utilized, go as waste into the effluent drainage system. Their use in bread manufacture will be beneficial for bakery industry in view of their functional properties. In this study, concentrated paneer-whey was used in multigrain dough prepared from composite flour comprising wheat, sorghum, oats and maize and flax seed flours. The dough prepared by incorporation of concentrated paneer-whey (15, 20 and 25% TS) was observed to be firmer and more sticky, but less gummy than the dough prepared using water. Use of concentrated whey was found to retard the proofing rate of dough. However, proofing rates could be recovered using higher yeast levels (6% on flour basis) and higher proofing temperatures (45C). It was concluded that concentrated paneer-whey with 15% TS could be utilized for multigrain dough and bread production. Practical ApplicationsWhey is one of the major byproducts of the dairy industry all over the world. Huge quantities of whey are being produced in the Indian subcontinent during the manufacture of two popular heat-acid coagulated milk products, namely, paneer and chhana. Presently, this whey is being drained into sewage disposal system resulting in enormous losses of valuable nutritional solids and burdening the effluent treatment system. Paneer-whey contains 5-6% solids including lactose and whey proteins, which are regarded as good source of sulphur containing amino acids. Recovering and utilization of such valuable solids is beneficial not only to paneer manufacturer, but also to public at large because of their nutritional worth. Current study envisages utilization of whole whey in the manufacture of bread, which is a commonly consumed item not only in India, but all over the world.