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Experimental use of whey in the manufacture of mould-resistant bakery products



Experimental use of whey in the manufacture of mould-resistant bakery products



Przeglad Piekarski i Cukierniczy 32(1): 24-26



Bakery products are protected against mould infection by the use of whey with calcium propionate. A 2% addition of propionic whey only slightly prolonged dough rising, but suppressed propagation of Bacillus mesentericus for 13 days in Graham bread and completely suppressed it in wheat-rye and rye breads. Baked bread containing 2% propionic whey contain 5 times more Ca and 12% more protein than control bread.

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Accession: 001364402

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