Effect of incorporation of Paneer whey on dough characteristics and organoleptic attributes of milk bread

Study was conducted to assess the effect of substitution of water with paneer whey in bread making on the dough characteristics and organoleptic attributes of milk bread. Water was substituted with paneer whey in four different percentages .i.e. 25%, 50%, 75% and 100%. The dough development time and dough stiffness were increased with increase in the level of incorporation of paneer whey. The means of sensory scores of milk breads ranged between 84.18 ± 2.09 and 86.83 ± 2.57. Sensory scores of milk bread sample supplemented with paneer whey and control sample were statistically non-significant at 5% level of significance indicating that paneer whey can be used effectively for replacing water in the production of milk bread.