Mohammed Dosh Aldaemes^(1)*

(1). Food Technology Division, Hama Center, General Commission for Scientific Agricultural Research, Syria.

(*Corresponding author: Dr. Mohammed Aldaemes. E-Mail: dr.aldaemes@yahoo.com).

Received:  23/05/2022        Accepted: 5/09/2022

Abstract: 

The aim of the research was to study and evaluate the effect of adding cheese whey (CW) to replace the dough water with replacement rates of 25%, 50%, 75%, 100%, on the rheological and technological properties of hard Syrian wheat flour with extraction rates of 72% (zero flour), 80% (supply flour), 100% (whole flour), samples of Syrian hard wheat flour were collected from grain purchase centers in Hama City affiliated to the General Establishment for Trade, Processing and Storage of Grain Season 2021. The grains were sifted to get rid of impurities and defecates, then the infected grains were excluded. The grains were moistened to a degree of 16.5%, the amount of added water was calculated, the conditioned grains were ground to produce flour with extraction rates of 100%, 80% and 72%. Sweet cheese whey was obtained from sheep’s milk from a special center for the manufacture of cheese and milk in Hama Governorate. The results showed that replacing water by cheese whey with the levels of %25,%50,%75,and% 100 caused a significant increase (P<0.01) on dough mixing properties (Farinograph) and increase in the amount of water absorption, dough stability, dough development time and, dough rolling time, on extraction rates of 100%, 80% and 72%,comparison with control samples for each extraction ratio. The results showed increase values of dough energy and elastic dough and decrease of values resistant dough four substitution levels %25,%50,%75,% 100, caused A significant differences (P<0.01) on dough mixing properties (Extensograph) on extraction rates of 100%, 80% and 72%, comparison with control samples for each extraction ratio. the research indicates to take advantage of the expansion of experiments in the use of cheese whey of in expensive alternative to additive, texture improve and supportive materials used in the bakery industry.

Key words: Cheese Whey, Whole Wheat Flour, Rheological and Technology Properties of Flour.

Full paper in Arabic:  pdf