Evaluation of the effect of precipitated whey protein (PWP) and fermentation time on the quality of Iranian Lavash bread

Abstract

Flat bread is the main staple food for most Iranians and Lavash is commonly consumed flat bread. In
this investigation, the effects of addition of precipitated whey protein (PWP) and fermentation time on
the physical properties and sensory characteristics of Lavash breads were studied. Dough was prepared with four substitution levels of PWP (25, 50, 75 and 100%, instead of water used for dough making)
and fermented at three different fermentation times (30, 60 and 90 min). Increasing level of supplementation with PWP generally caused an increase in all sensory scores of Lavash samples. This improvement was more obvious when fermentation time was increased. Penetrometer values of Lavash
samples showed that increasing fermentation time and supplementation up to 75% created significantly
softer breads compare to control. In general, increase in the level of supplementation and fermentation
time significantly increased bread yellowness (b* value) and redness (a*) and decreased lightness (L*
value).