ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The purpose of this study was to test overall acceptance, texture and general appearance of 1-hr buttermilk rolls formulated by substituting sweet liquid whey for buttermilk. Three recipes of rolls with 100% buttermilk (B), 50% buttermilk and 50% whey (BW), and 100% whey (W) as the liquid ingredient were tasted by 11 panelists on four occasions. No difference existed for general acceptance or appearance in any treatment roll, but W rolls received a more favorable rating for texture (P ≤ 0.05) than BW or B rolls. Liquid whey incorporated into rolls could improve diets high in carbohydrate, alleviate pollution, and conserve energy and water for bread and cheese industries.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb02484.x
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