Effect of Wheat Flour Supplementation with whey protein on the nutritional value and sensory qualities of the bread

Volume 20 No 5 (2022)

Kamel Mahdi Al-Asadi and Mustafa K. Alasadi

DOI: 10.14704/nq.2022.20.5.NQ22547

Abstract

Bread is the most consumed product in the world, and it is considered the first symbol of peoples' lives, because of its importance in the diet, but its nutritional value is low, due to the low percentage of protein and the low percentage of some essential amino acids such as lysine, which is the first limiting amino acid, followed by threonine and tryptophan. second and third degree respectively

Keywords

Whey powder, bread, fortification

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