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Changes in the quality characteristics of white bread made using different shortening formulations during storage

The objectives of this study were to determine the effects of different types of refined, bleached and deodorized (RED) palm oil/palm stearin-based shortenings on the quality of white bread. For this purpose, shortenings of seven blends of RBD palm oil (P0) and palm stearin (PS) were used in the bre...

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Main Authors: Artan, Mohamud Yasin, Ariffin, Abdul Azis, Boo, Huey Chern, Karim, Roselina, Che Man, Yaakob, Chin, Nyuk Ling
Format: Article
Language:English
Published: IDOSI Publications 2010
Online Access:http://psasir.upm.edu.my/id/eprint/13516/1/Changes%20in%20the%20quality%20characteristics%20of%20white%20bread%20made%20using%20different%20shortening%20formulations%20during%20storage.pdf
http://psasir.upm.edu.my/id/eprint/13516/
http://www.idosi.org/wasj/wasj10%282%292010.htm
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spelling my.upm.eprints.135162020-06-15T03:26:39Z http://psasir.upm.edu.my/id/eprint/13516/ Changes in the quality characteristics of white bread made using different shortening formulations during storage Artan, Mohamud Yasin Ariffin, Abdul Azis Boo, Huey Chern Karim, Roselina Che Man, Yaakob Chin, Nyuk Ling The objectives of this study were to determine the effects of different types of refined, bleached and deodorized (RED) palm oil/palm stearin-based shortenings on the quality of white bread. For this purpose, shortenings of seven blends of RBD palm oil (P0) and palm stearin (PS) were used in the bread making experiment. Shortenings were blended in 100:0, 80:20, 60:40, 50:50, 40:60, 20:80 and 0:100 of P0:PS ratios, respectively. The Triacylglycerols (TAG) of shortenings were investigated using high performance liquid chromatography (HPLC). In total, seven formulations of bread were prepared and bread made from 100:0 was used as a control, while those made without shortening were used as comparisons with other formulations. The breads were investigated at ambient temperature and using various aging times with DSC and texture analyzer (TA-XT2) to determine starch retrogradation and crumb firmness, respectively. Triacylglycerols, such as 000, OOP and OOS, were found to decrease, while PPO increased due to the increase in the palm stearin content of the shortenings. During storage, DSC showed one endothermic peak for all aging times. The texture analyzer showed that the bread made from shortening formulation 100:0 had the least crumb firmness, while those made without shortening had the highest crumb firmness. IDOSI Publications 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/13516/1/Changes%20in%20the%20quality%20characteristics%20of%20white%20bread%20made%20using%20different%20shortening%20formulations%20during%20storage.pdf Artan, Mohamud Yasin and Ariffin, Abdul Azis and Boo, Huey Chern and Karim, Roselina and Che Man, Yaakob and Chin, Nyuk Ling (2010) Changes in the quality characteristics of white bread made using different shortening formulations during storage. World Applied Sciences Journal, 10 (2). pp. 121-128. ISSN 1818-4952; ESSN: 1991-6426 http://www.idosi.org/wasj/wasj10%282%292010.htm
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The objectives of this study were to determine the effects of different types of refined, bleached and deodorized (RED) palm oil/palm stearin-based shortenings on the quality of white bread. For this purpose, shortenings of seven blends of RBD palm oil (P0) and palm stearin (PS) were used in the bread making experiment. Shortenings were blended in 100:0, 80:20, 60:40, 50:50, 40:60, 20:80 and 0:100 of P0:PS ratios, respectively. The Triacylglycerols (TAG) of shortenings were investigated using high performance liquid chromatography (HPLC). In total, seven formulations of bread were prepared and bread made from 100:0 was used as a control, while those made without shortening were used as comparisons with other formulations. The breads were investigated at ambient temperature and using various aging times with DSC and texture analyzer (TA-XT2) to determine starch retrogradation and crumb firmness, respectively. Triacylglycerols, such as 000, OOP and OOS, were found to decrease, while PPO increased due to the increase in the palm stearin content of the shortenings. During storage, DSC showed one endothermic peak for all aging times. The texture analyzer showed that the bread made from shortening formulation 100:0 had the least crumb firmness, while those made without shortening had the highest crumb firmness.
format Article
author Artan, Mohamud Yasin
Ariffin, Abdul Azis
Boo, Huey Chern
Karim, Roselina
Che Man, Yaakob
Chin, Nyuk Ling
spellingShingle Artan, Mohamud Yasin
Ariffin, Abdul Azis
Boo, Huey Chern
Karim, Roselina
Che Man, Yaakob
Chin, Nyuk Ling
Changes in the quality characteristics of white bread made using different shortening formulations during storage
author_facet Artan, Mohamud Yasin
Ariffin, Abdul Azis
Boo, Huey Chern
Karim, Roselina
Che Man, Yaakob
Chin, Nyuk Ling
author_sort Artan, Mohamud Yasin
title Changes in the quality characteristics of white bread made using different shortening formulations during storage
title_short Changes in the quality characteristics of white bread made using different shortening formulations during storage
title_full Changes in the quality characteristics of white bread made using different shortening formulations during storage
title_fullStr Changes in the quality characteristics of white bread made using different shortening formulations during storage
title_full_unstemmed Changes in the quality characteristics of white bread made using different shortening formulations during storage
title_sort changes in the quality characteristics of white bread made using different shortening formulations during storage
publisher IDOSI Publications
publishDate 2010
url http://psasir.upm.edu.my/id/eprint/13516/1/Changes%20in%20the%20quality%20characteristics%20of%20white%20bread%20made%20using%20different%20shortening%20formulations%20during%20storage.pdf
http://psasir.upm.edu.my/id/eprint/13516/
http://www.idosi.org/wasj/wasj10%282%292010.htm
_version_ 1671341070909177856
score 13.211869

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