Effect of permeate on dough and bread quality

Today, natural additives in food production have gained extra importance. Permeate, a dairy by-product obtained by the ultrafiltration method was thought to be potentially used as a natural ingredient in various foodstuffs and bread production to improve the properties of foodstuffs. The present study investigated some quality properties of dough and bread containing permeate powder at different ratios. Permeate was added to the selected flour at the ratios of 0%, 1%, 3%, 5% and 7%. The farinogram, extensogram and dough gas value properties of the flours were examined. It was found that in rheological properties, up to a ratio of 5% permeate addition improved flour development time and stability values. Up to 7% permeate addition improved flour weakening degree, dough resistance to extension, extensibility, maximum viscocity, proportion number and dough gas values. Following the determination of the rheological properties of the flour, bread dough samples enriched with permeate and a control sample group were prepared and the bread was produced. The chemical, textural, color and sensory analyses of bread samples were carried out. In the bread samples, as the permeate ratio increased, the moisture content and ash content of the bread samples increased proportionally. In bread color values, it was observed that permeate addition of up to 7% decreased the L* value whereas increased the a* and b* values. In the texture analysis, it was seen that the permeate addition of up to 3% decreased the bread hardness values. In sensory analyses, it was observed that the bread with 3% permeate improved the properties such as color, taste, odor and appearance. As a result, it was seen that the addition of permeate had an effect on improving the quality properties of flour and bread, and permeate has a high potential for commercial use.