Enrichment of Bread with Whey Treated with High Hydrostatic Pressure

There are some deficiencies in the nutritional profile of bread due to the use of refined flour in modern production. Therefore, various additives are employed to enhance the nutritional profile of bread. Whey is a valuable source of functional proteins, lipids, vitamins, and minerals. However, bread volume and water absorption decrease when whey is added directly to the bread dough. Therefore, studies are being carried out to investigate pretreatments that can improve the technological properties of whey. This study aimed to develop a bread product fortified with whey treated with high hydrostatic pressure (HHP) and evaluate its quality. Properties of bread enriched with whey treated with HHP (300 MPa, 3 min, 20°C) (HHPWB) were examined using crumb images, experimental (moisture, ash, and unsalted ash content, acidity, weight, dough yield, volume, specific volume, and crust/crumb ratio), texture, color, and sensory analyses. The HHPWB formulation resulted in a decrease in gas cells, hardness, and chewiness, as well as an increase in ash content, acidity, weight, volume, and a* color values. HHPWB received better sensory acceptance for crust, symmetry, and color. The HHP treatment may have the potential to boost the benefits of fortifying bread with whey.