Utilization of cheese whey in sourdough bread production

A tétel rövid nézete
dc.contributor.advisorDiósi, Gerda
dc.contributor.advisorTóth, Réka
dc.contributor.authorSisombath, Keosourida
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar
dc.date.accessioned2025-12-12T10:34:29Z
dc.date.available2025-12-12T10:34:29Z
dc.date.created2025-10-28
dc.description.abstractIn this thesis, the utilization of cheese whey, a dairy by-product, as sustainable ingredients in sourdough bread making is studied. In this study, the substitution of water with whey in different proportions (0-100%) on three different flours: winter wheat, rye, and oat were tested to assess the fermentation, dough making, and bread quality. Results indicated that whey improved the microbial activity through lactose and protein content, thereby hastening the pH reduction and increasing the acidity in the fermentation. This resulted in improved, texture and shelf life of the bread. Technologically, whey had a positive effect on baking loss, with a better retention of moisture, as well as on loaf volume and shape stability with the best results for 50-100% whey substitution depending on the type of flour used. Overall, the research concludes that the inclusion of whey not only enhances bread quality but also contributes to sustainable food production alongside waste reduction in the dairy industry.
dc.description.courseBSc Food Engineering
dc.description.degreeBSc/BA
dc.format.extent61
dc.identifier.urihttps://hdl.handle.net/2437/399794
dc.language.isoen
dc.rights.infoHozzáférhető a 2022 decemberi felsőoktatási törvénymódosítás értelmében.
dc.subjectCheese
dc.subjectSourdough
dc.subjectWhey
dc.subject.dspaceAgricultural Sciences
dc.titleUtilization of cheese whey in sourdough bread production
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