الفهرس 
Effect of using liquid whey, whey protein concentrate and ricotta cheese on quality characteristics of some bakery products
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Abstract
Thesis investigation was carried out to study the effect of replacement of water by different levels of whey on quality characteristics of balady and fino bread. The obtained results indicated that whey could be used with water at replacement levels up to 50% to produce balady bread having higher total score than control. As a result of using whey, minerals content of the resulted bread was increased and the rate of gas production was also increased. Similar results were also obtained with fino bread which was found to be not significantly different from control for the total score with replacing water by whey at levels up to 50%. However, the specific volume of the produced fino bread was lower than that of control, while the reverse was observed for the specific weight. Addition of whey lead also to improve the fermentation process and retarding the staling of the produced balady and fino bread. The results also indicated that replacement of wheat flour (72% extraction) by 5% whey protein concentrate 80% (WPC 80%) lead to produce fino bread not significantly different from control for all the evaluated sensory characteristics except taste. Ash and minerals contents were also increased as levels of added (WPC 80 %) were increased. Using of 5, 10 and 15% WPC 80% lead to produce puff pastry having excellent, very good and good quality grade, respectively. Ricotta cheese which prepared using whey only showed the lowest hardness value, so it was selected for production of puff pastries.Using of Ricotta cheese in production of puff pastry lead to increase its quality