enriched with magnesium; by 6% with manganese; and by 10.4% with both magnesium
and manganese compared to control (Fig. 5a).
Table 6 The effect of milk whey enriched with magnesium and manganese on
dough and bread quality
Bread quality parameters
Bread
control
(without
additives)
with natural
whey
with enriched whey
Мg
Mn
Мg and Mn
Dough
Moisture content, %
44.0
Titrated acidity, °:
starting
1.4
1.8
1.8
1.8
1.4
final
2.0
2.4
2.0
2.0
1.8
Fermentation time, min
90
Proofing time, min
50
Dough specific volume, cm
3
/100 g
128
136
132
136
140
Dough spreading, mm
105
100
100
100
98
СО
2
volume during fermentation
and proofing, cm
3
/100 g
302
318
328
332
336
Bread
Porosity, %
72
73
74
74
74
Titrated acidity, °
1.4
1.8
1.6
1.4
1.4
The results of the research showed that the bread with whey enriched with
particles of biogenic metals (magnesium and manganese) had the highest complex
quality index. Bread with whey enriched with magnesium particles took the second
place (Fig. 5d). The positive effect of treated whey is clearly demonstrated in Fig. 6
a)
b)
- 1598 -