title: Mechanical properties of cottage cheese-fortified wheat dough and loaf bread.
abstract: Milk whey and its derivatives are commonly used to fortify food products. A study was done on the effect of seven cottage cheese (sour/sweet whey mixture) inclusion concentrations (5, 7.5, 10, 12.5, 15, 17.5 and 20 %) on the mechanical properties of white wheat bread dough using a texture analyser. Cottage cheese protein content was 10.05 %. Loaf bread made using the 7.5, 12.5 and 17.5 % cottage cheese concentrations showed crumb quality similar to the control in the 12.5 and 17.5 % treatments, but more open and less homogeneous in 7.5 % treatment. Cottage cheese concentration affected bread volume, with the higher concentrations lowering volume by up to 50 %, in response to increased water retention. Sensory analysis showed bread containing 7.5 % cottage cheese was not different from the control, with an 83.33 % acceptance rate. The 7.5 % concentration was optimum for white wheat loaf bread production since its mechanical and sensory properties were most similar to the control.
authors.affiliation: Instituto de Ciencias Agropecuarias de la Universidad Autónoma del Estado de Hidalgo, Av. Universidad km 1, Col. Ex Hacienda Aquetzalpa, 43600 Tulancingo, Hidalgo Mexico.
authors.forename: Norma
authors.initials: N
authors.lastname: Guemes-Vera
authors.affiliation: Instituto de Ciencias Agropecuarias de la Universidad Autónoma del Estado de Hidalgo, Av. Universidad km 1, Col. Ex Hacienda Aquetzalpa, 43600 Tulancingo, Hidalgo Mexico.
authors.forename: Lizbeth
authors.initials: L
authors.lastname: Gonzalez-Victoriano
authors.affiliation: Instituto de Ciencias Agropecuarias de la Universidad Autónoma del Estado de Hidalgo, Av. Universidad km 1, Col. Ex Hacienda Aquetzalpa, 43600 Tulancingo, Hidalgo Mexico.
authors.forename: Sergio
authors.initials: S
authors.lastname: Soto-Simental
authors.affiliation: Departamento de Veterinaria y Zootecnia del Instituto Tecnológico de Sonora de Cd, Obregón, Mexico.
authors.forename: Juan Francisco
authors.initials: JF
authors.lastname: Hernandez-Chavez
authors.affiliation: Instituto de Ciencias Agropecuarias de la Universidad Autónoma del Estado de Hidalgo, Av. Universidad km 1, Col. Ex Hacienda Aquetzalpa, 43600 Tulancingo, Hidalgo Mexico.
authors.forename: Ma Isabel
authors.initials: MI
authors.lastname: Reyes-Santamaria
keywords: Adhesivness; Extensibility; Rheology; Texture