c)
d)
Bread sample: 1 – control without additives; 2 – with natural whey; 3,4,5 – with whey
enriched with magnesium, manganese and both magnesium and manganese respectively
Figure 5. The effect of whey enriched with magnesium and manganese on bread
quality: а) – specific volume; b) – shape stability; c) – staling after 72 hours of
storage; g) – complex quality index
Figure 6 – The effect of whey enriched with colloidal particles of magnesium
and manganese on bread quality: 1 – without whey (control); 2 – with sour milk
whey; 3 – with whey enriched with Mg particles; 4 – with whey enriched with Mn
particles; 5 – with whey enriched with both Mg and Mn particles
CONCLUSION
The possibility of enriching milk whey with colloidal particles of magnesium and
manganese by electrical discharge synthesis of biometals has been proven.
The increase of magnesium and manganese content in treated whey that followed
the increased duration of electrical discharge treatment has been established. Physical
and chemical properties of treated whey did not undergo significant changes.
According to the sensory, physical, and chemical parameters and the degree of
biometal enrichment, the rational parameters of whey treatment have been chosen:
temperature is (20±2) °C and duration is 60 s for magnesium and 30 s for manganese
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