𝔖 Bobbio Scriptorium
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Effects of milk proteins and gums on quality of bread made from frozen dough

✍ Scribed by Jinhan Shon; Young Yun; Malshick Shin; Koo Bok Chin; Jong-Bang Eun

Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
114 KB
Volume
89
Category
Article
ISSN
0022-5142

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Zabadi was made from cow's milk incorporated with 10, 20 and 30% whey protein concentrate (WPC) or 2, 4 and 6% soy protein concentrate (SPC). Addition of WPC up to 20% or SPC up to 4% to cow's milk improved the consistency and flavour of the resultant zabadi and also increased its total solids, tota