Abstract

Algeria imports more than half of her needs for milk and cereals. Faced with this situation, she must now think of finding a way to reduce this dependence by replacing cows milk, in part, with another commodity abundant in the world and cheaper. In this work we used whey powder in bread making. The results showed that 71.5% of tasters found that PA bread (100% whey) was extremely pleasant and gave it a score of 9/9. The breads obtained have optimal characteristics with a beautiful appearance including a good appearance, regular shape and a smooth crust. The interior is also pleasant, with a very supple crease, little elastic, non-sticky and easy tearing. These good rheological characteristics are the result of a good balance between elasticity and extensibility. The whey breads have kept a good quality (organoleptic and microbiological) after 7 days of storage at 6ºC in plastic packaging.

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