Substitution of defatted dry milk by modified soy milk powder in bakery products

Authors

  • Marta Alvárez Instituto de Investigaciones para la Industria Alimenticia
  • Iris González Instituto de Investigaciones para la Industria Alimenticia
  • Gwendolyne Hernández-Rodríguez Instituto de Investigaciones para la Industria Alimenticia
  • María Carrasco Instituto de Investigaciones para la Industria Alimenticia
  • Barbarita Rosas Instituto de Investigaciones para la Industria Alimenticia

Keywords:

baked products, soy milk, defatted dry milk, bread, cookies.

Abstract

The total substitution of defatted dry milk (DDM) by modified soy milk powder (MSMP) elaborated with soy solids, sweet cheese whey, sunflower oil, sugar an glycerol monoestearate was evaluated in a buns bread and a cookie with integral flour, both with 3% of milk (flour base). The height, diameter, moisture, pH and sensorial characteristics of bread and cookie were evaluated. In addition the bread specific volume and crumb penetrability was determined and also the shelf life of cookie. The total substitution of DDM by MSMP didn’t modify the physicochemical or sensorial characteristics of bread. In the cookies some differences in the typical smell and flavour happened although they kept their score as very good, with a slighter longer shelf life of 3 days.

 

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Published

2024-02-16

Issue

Vol. 20 No. 1 (2010)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Substitution of defatted dry milk by modified soy milk powder in bakery products. (2024). Ciencia Y Tecnología De Alimentos, 20(1), 43-47. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/667

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