Effects of Milk (Milk Active Peptide) and Processing Technology on Quality of Bread
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Abstract:
In order to increase the consumption of dairy products, the influences of milk and active peptide from milk protein and processing technology on quality characteristics of bread were researched. The results showed that adding 6% (m/m) milk or 0.014% (m/m) active peptide from milk protein could increase the nutritional value, elasticity, specific volume and sensory quality of bread, and decrease the hardness of bread. The elasticity, hardness and specific volume of milk bread were 0.784, 901.46 g, and 6.3 mL/g, respectively, while those of the active peptide bread were 0.931, 1466.25 g, and 6.9 mL/g, respectively.The quality of bread was better than steamed bun and the formula for preparing bread can also be applied to steamed bun. The acrylamide content of bread was 92.6±8.4 μg/kg, which was significantly higher thanthat of steamed bun prepared by the combined steamed and roasted technologies (p<0.01). No acrylamide was detected in the steamed bun processed with the same formula. Therefore, the steamed bread is safer than bread in acrylamide content. It provides reference for customs to choose bread or steamed bun in both tasty and safety.
