New Ingredient in Bakery, Technological and Nutritional Effects of Buttermilk

Abstract

—Buttermilk is a by-product obtained during butter preparation, has a nutritional composition similar to skimmed milk but with an increased proportion of phospholipids. Phospholipids was proved to have functional properties. Buttermilk is produced in large amounts due the preparation of butter and could be considered for use in various food product to obtained functional, sensorial and nutritional improved product. To increase the sustainability we used fresh, unprocessed buttermilk. The aim of this study was to investigate the effects of water replacement in bread formulation with fresh, unpasteurized buttermilk. Dough rheology was improved especially at 50% buttermilk addition and at higher levels did not put on advantage. Bread with added buttermilk showed small improvement of specific volume; denser crumb; pleasant smell and taste; yellowish crumb; darker crust colour. The nutritional value was improved, especially mineral and protein content and amino acid balance. White bread showed more significant improvement of nutritional value.