The Use of Whey Powder to Improve Bread Quality: A Sustainable Solution for Utilizing Dairy By-Products

This paper aims to study the potential of whey, a by-product in the dairy industry, to be used as a sustainable and health-promoting ingredient in baking. In this regard, whey powder (WhF) was produced and incorporated into three composite flours consisting of wheat flour and whey powder in proporti...

Fuld beskrivelse

Bibliografiske detaljer

Principais autores:	Diana Fluerasu (Bălțatu), Christine Neagu, Sylvestre Dossa, Monica Negrea, Călin Jianu, Adina Berbecea, Daniela Stoin, Dacian Lalescu, Diana Brezovan, Liliana Cseh, Mariana Suba, Cătălin Ianasi, Ersilia Alexa
Format:	Artigo
Sprog:	Inglês
Udgivet:	MDPI AG 2025-08-01
Serier:	Foods
Fag:	composite flours whey powder wheat flour bread MIXOLAB nutritional
Online adgang:	https://www.mdpi.com/2304-8158/14/16/2911
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