Compiled by Mrs Muwanga – Vice Chariperson of CELAC Masaka District Network
Prof. Dr. Hoffi, a Professor of Diary Science and Technology in the Food and Science department in Ain Shams University in Cairo, Egypt (email: pro.dr.hofi@hotmail.com) said that it is a good practice to substitute water with whey during bread making process.
He said this has several advantages: –
1. The color of the final bread product becomes more gold due to the presence of lactose in the whey. The bread also becomes more tasty.
2. Bread made out of whey is more nutritious. It contains water soluble vitamins in addition to whey protein and minerals. Presence of lactose will improve calcium arbsorbtion.
3. Fermentation process during bread making process becomes shorter due to presence of milk sugar (lactose) utilized by baking yeast.
4. Your end product will be atleast 5% more in quantity because whey adds total solids to the bread paste and whey protein holds more water.
5. Bread is kept fresh for a longer period due to the presence of protein
Information derived from Seminars on Cheese-making & Cheese-aging held and organised by CoRFiLaC, Ragusa, April 30 – May 11, 2007
Collecting and Exchange of Local Agricultural Content 
Posted by chorltoncheese on August 4, 2013 at 10:56 am
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