Effect of replacement of water by acid whey at different levels on quality characteristics of flat bread (balady) and fino bread

Document Type : Original Article


1 Department of Dairy, Faculty of Agriculture, Cairo University, Egypt

2 Department of Food Science, Faculty of Agriculture, Cairo University, Egypt

3 Department of Dairy Research, Food Technology Research Institute, Agricultural Research Center, Egypt


This investigation was carried out to study the effect of replacement of water by different levels (25, 50, 75 and 100 %) of acid whey from Kariesh cheese for flat bread (balady) and 25, 50 and 75 % for fino bread on quality characteristics of the produced bread. Results indicated that whey replacement levels up to 50% to produce flat bread (Balady) having higher overall acceptability than control. As a result of using whey, minerals content of the resulted bread was increased and the rate of gas production was also increased. Similar results were also obtained with fino bread which was found to be not significantly different from control for the overall acceptability with replacing water by whey at levels up to 50%. However, the specific volume of the produced fino bread was lower than that of control, while the reverse was observed for the specific weight. Addition of whey leads also to improve the fermentation process.