CONCENTRATION OF ACIDIC WHEY AND ITS FUNCTIONALITY IN FRENCH TYPE BREAD

Two techniques, ie, the climbing film, natural circulation evaporator and the double jacketed open pan evaporator, were used to concentrate the acidic whey. The unconcentrated (raw) whey, as well as the concent rated whey, were characterized physiochemically and incorporated into a French type (Hamam) bread dough formula as water replacers to provid e 1% whey solids. The stability and the mechanical tolerance index of the French type bread dough were improved by the addition of whey soli ds, as were both the external and internal characteristics of the brea d. The addition of whey solids also had a retardation effect on bread staling, and extended its storability by two days.