Biotechnological aspects of enriching bread with whey protein to enhance its functional properties

The problem of protein deficiency in nutrition, especially among children, and the need to develop products with increased nutritional value determine the relevance of the work. Experts note the growing demand of the population for functional food products that promote health. A study has been conducted on the use of whey protein of animal origin for bread enrichment in order to improve its functional properties. The study has developed bread recipes with the addition of whey protein isolate based on premium and first grade flour. The work was carried out in the laboratory of technochemical control of food products (Ural State University of Economics, Yekaterinburg). A comparative analysis of the organoleptic and physicochemical indicators of the experimental and control samples has been carried out. The results have shown that the samples with whey protein have improved taste characteristics (sweetish taste, creamy aroma) and meet the requirements of regulatory documents for moisture and porosity. At the same time, the addition of protein reduces the acidity of bread, which makes it safer for people with gastrointestinal diseases. Physicochemical studies have shown that whey protein slightly reduces the porosity of the crumb, but contributes to its uniform structure, improving digestibility. The highest moisture content (43.6 %) has been shown by a sample of first-grade flour with added protein, which has a positive effect on the softness of the product. Enrichment of bread with whey protein increases the mass fraction of protein to 13.5 % and improves the amino acid profile. The prospects of using whey protein in baking to create functional products have been confirmed. As further research, it is proposed to study combinations of protein with dietary fiber and apply the technology to other types of food products.