WHEY-PROTEIN CONCENTRATE TREATED WITH HEAT OR HIGH HYDROSTATIC-PRESSURE IN WHEAT-BASED PRODUCTS

Commercial whey protein concentrate (CWPC) treated with heat or with h igh hydrostatic pressure (HHP) was incorporated by replacement into wh eat flour, and its effects on dough rheology and the quality of cookie s, noodles, and bread were evaluated. Wheat flour fortified with heat- or HHP-treated CWPC produced smaller cookies than those fortified wit h untreated CWPC. Increasing the fortification level of heat- or HHP-t reated CWPC from 5 to 10% further decreased cookie diameter. The water absorption for noodle dough decreased by 5% with 10% fortification of untreated CWPC. Both heat- and HHP-treated CWPC increased water absor ption from 33% in the control to 35.8%. incorporation of untreated CWP C decreased the lightness (L) value of Cantonese noodle dough, while dough fortified with heat- or HHP-treated CWPC had higher L values co mpared to those of the control. Yellowness (b) was improved with inco rporation of both untreated and treated CWPC. Cooking loss of Cantones e noodles fortified with untreated or heat- or HHP-treated CWPC was co mparable to or lower than that of the control. Incorporation of untrea ted CWPC increased hardness and cohesiveness of Cantonese noodles. Noo dles fortified with heat- or HHP-treated CWPC had similar hardness and were softer than the control and the noodles fortified with untreated CWPC. Wheat flour fortified with 10% untreated CWPC produced wet and sticky bread dough and a small loaf (730 mt). Handling properties of d ough were improved and bread volume was increased by 50 mt when heat- or HHP-treated CWPC was incorporated. Incorporation of 10% CWPC increa sed protein content of bread up to 20.2% and also increased the propor tion of essential amino acids.