Effects of Microfluidization and Ultrasonication Pre-Treated Whey Addition on Some Quality Parameters of Bread

Bread is insufficient in terms of nutritional values such as amino acids, minerals and fatty

acids, since it is generally made from refined flour today. Therefore, many additives have been used to

enrich the bread. Although there are studies on the use of whey to enrich bread, disadvantages such as a

reduction in bread volume and water absorption limit its use. Therefore, pre-treatment that can lead to

modifications in the molecular structure of whey and improve its technological properties is being

investigated. This study aimed to investigate the effects of microfluidization and ultrasonication pre-

treated whey addition on some quality properties of bread. While microfluidization and ultrasonication

strengthened the effects of whey on ash, unsalted ash, volume, crust/core ratio, hardness, and

cohesiveness, they reversed its effects on moisture content, elasticity, and color of bread.

Microfluidization supported the effects of whey on acidity, weight and chewiness properties of bread,

while ultrasonication reversed these effects. In the sensory analysis, the highest scores were obtained in

the ultrasonication treated whey added bread (USWB) and later in the microfludization treated whey

added bread (MFWB). Results suggest that microfluidization and ultrasonication pre-treatment may have

a potential to improve the use of whey to enrich bread