# Quality Parameters of Wheat Bread with the Addition of Untreated Cheese Whey
## 2 Results and Discussion
### Determination of Physicochemical Changes
#### 2.2.3 Semi-Quantitative Determination of Volatile Compounds  
The most abundant volatile compounds identified (Table 1) in freshly baked (day 0) bread, (both experimental and control) were: ethanol, 2-methyl-1-propanol, 3-methyl-1-butanol, 2-methyl-1-butanol, 2-3-butanoliod, 3-methyl-1-butanol, hexanal, heptanal, nonanal, acetoin, methyl butanoate, hexane, and limonene. Minor differences were observed in the volatiles' profile of all three breads. On day 4 of storage, a drastic decreasing trend was observed (for both experimental and control breads) for most volatile compounds with a few exceptions such as that for nonanal, which increased during bread storage and those of hexane, limonene, 2,3-butadienol, and methyl butanoate that remained more or less the same. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Volatile Compounds of**} & \multicolumn{2}{c}{**Experimental Bread**} & \multicolumn{2}{c}{**Control Bread**} & \multirow{2}{*}{**KI\({}_{\text{Ex}}\)**} & \multirow{2}{*}{**KI\({}_{\text{Li}}\)**} \\ \cline{2-2} \cline{5-6}  & **Day 0** & **Day 4** & **Day 0** & **Day 4** \\ \hline Ethanol & 3378.9 \(\pm\) 223.9 & 1442.8 \(\pm\) 321.1 & 5275.9 \(\pm\) 394.9 & 908.8 \(\pm\) 146.9 & \textless{}500 & \textless{}500 \\
2-Methyl-1-propanol & 143.2 \(\pm\) 3.3 & n.d. & 166.6 \(\pm\) 12.9 & n.d. & 625 & 625 \\
3-Methyl-1-butanol & 417.9 \(\pm\) 5.9 & 261.1 \(\pm\) 1.8 & 619.3 \(\pm\) 51.8 & 156.7 \(\pm\) 23.9 & 735 & 731 \\
2-Methyl-1-butanol & 191.3 \(\pm\) 3.7 & 126.1 \(\pm\) 10.3 & 265.2 \(\pm\) 9.7 & n.d. & 739 & 735 \\
2-3-Butenoid & 82.9 \(\pm\) 2.3 & 69.6 \(\pm\) 13.4 & 110.5 \(\pm\) 50.3 & 144.2 \(\pm\) 57.1 & 779 & 779 \\
1-Pentanol & 21.7 \(\pm\) 0.2 & n.d. & n.d. & n.d. & 766 & 766 \\
1-Hexanol & n.d. & 141.1 \(\pm\) 1.6 & 122.7 \(\pm\) 5.8 & n.d. & 866 & 862 \\ Phenylethanol & n.d. & n.d. & 34.7 \(\pm\) 0.4 & 47.9 \(\pm\) 17.0 & 1128 & 1127 \\
2-Furamethanol & n.d. & 14.4 \(\pm\) 5.9 & n.d. & n.d. & 852 & 853 \\
2-Methyl-1-propanol & 46.7 \(\pm\) 3.5 & n.d. & n.d. & n.d. & 554 & 553 \\
3-Methyl-1-butanol & 115.6 \(\pm\) 1.2 & n.d. & 942 \(\pm\) 5.0 & n.d. & 658 & 650 \\ Hexanal & 295.6 \(\pm\) 24.0 & 192.2 \(\pm\) 22.7 & 377.7 \(\pm\) 49.7 & 195.4 \(\pm\) 37.8 & 801 & 798 \\ Heptanal & 133.5 \(\pm\) 5.0 & n.d. & 162.1 \(\pm\) 3.3 & 71.8 \(\pm\) 11.2 & 903 & 899 \\ Octanal & 44.6 \(\pm\) 4.3 & 28.9 \(\pm\) 1.8 & n.d. & 33.8 \(\pm\) 0.9 & 1005 & 1004 \\ Nonanal & 126.5 \(\pm\) 16.8 & 164.2 \(\pm\) 4.6 & 128.9 \(\pm\) 0.8 & 154.7 \(\pm\) 25.7 & 1107 & 1105 \\ Decanal & 12.8 \(\pm\) 6.3 & n.d. & n.d. & 9.5 \(\pm\) 0.1 & 1210 & 1205 \\ Benzaldehyde & 18.4 \(\pm\) 1.8 & 18.3 \(\pm\) 2.5 & 19.6 \(\pm\) 2.3 & 15.2 \(\pm\) 0.8 & 977 & 970 \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Effect of water substitution by untreated cheese whey and storage time on volatile compounds (\(\mu\)g/kg) of breads, 1: F70/WWF, 2: F70/FM, 3: F70, stored at ambient temperature. Figure 2: Effect of water substitution with untreated cheese whey and storage time on total tittatable acidity (TTA) of sliced bread stored at ambient temperature.