Impact of second cheese whey on technological properties, microbial profile, volatile compounds, and consumers’ acceptance of sourdough bread made with traditional Italian flours

The impact of second cheese whey (SCW) from buffalo milk on the sensory, chemical, microbial, and technological properties of sourdough bread was evaluated. Two traditional Italian flours (Saragolla and Mischiglio) and two liquid sourdough starters (one based on type 1 refined wheat flour and one on whole Saragolla flour) were used to assess SCW suitability for breadmaking. Microbial composition and volatile organic compounds (VOCs) were determined and after baking, consumer evaluations ( n = 100) assessed hedonic ratings, sensory attributes, and potential food pairings. Textural and colorimetric properties were measured along with moisture content and water activity. Results showed that SCW addition impacted the bread final characteristics on a flour-dependent manner. In breads made with Mischiglio flour, SCW significantly improved both sensory and technological traits, reducing crumb hardness, changing crumb color, and modulating the microbial composition by increasing homofermentative lactic acid bacteria. VOC composition was also affected in both flour types. Among the two sourdoughs, the one based on type 1 flour performed better in terms of consumer preference and microbial profile. These findings suggest that SCW is a promising ingredient for sourdough bread, contributing to improved product quality and consumers’ acceptance, particularly when used with Mischiglio flour and refined wheat-based sourdough.