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Little would be gained by discussing the nutritive value of bread in human diet. Fortification of bread with protein especially whey powder has been the center of attention in many countries. In this study Hamburger dough's containing 0.5, 1, 1.5, 2, 2.5, 3, 4.5 and 7.5 percent whey powder were Prepared. Chemical composition of whey powder and wheat flour was measured and also dough rheological properties were evaluated by ICC and AACC methods. Regarding rheological results, treatments contained 3 and 7.5% whey powder were prepared. Crust color, crumb texture, flavor and volume of breads were evaluated by ten expert and trained panelists using a 0-9 point scale. Overall acceptability of breads was ranked by Phisher and Yaths method. The effect of whey powder on the staling rate of bread was evaluated by scoring test. Development time and resistant of doughs containing 1.5% and 7.5% whey powder was increased. Valorimetric value of dough with 7.5% whey powder was higher than other treatments. Addition of whey powder increased the elasticity of dough's and improved the volume and quality of breads. The result of sensory analysis indicated that crust color, crumb texture, flavor and volume of Hamburger bread containing 3% whey powder achieved highest score and the rank of this treatment concerning the overall acceptability was highest. From staling rate point of view mean scores of samples contained 3% and 7.5% whey powder were greater than control. Regarding the chemical, rheological and sensory characteristics, Hamburger bread contained 3% whey powder was considered the best.

Keywords: Whey Powder, Sensory evaluation, Hamburger Bread, Staleness

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