DOI: 10.1039/d6fb00130k ISSN: 2753-8095
Reformulating wheat dough and bread using second cheese whey
Oumayma Toumi, Paola Conte, Forough Hatami, Ilaria Mannazzu, Roberto Cabizza, Mario Deroma, Giacomo Luigi Petretto, Costantino FaddaThe potential of second cheese whey (SCW), a major dairy by-product, as a sustainable ingredient for breadmaking was explored to support its valorisation.