Cover Image

Palm oil shortening effects on baking performance of white bread.

The effect of the addition of palm oil shortening up to 10% on baking performance of white breads in terms of volume,ovenspring,weight,density, color,crumb texture and shelf life using strong and weak flour was investi- gated. Shortening improved the volume and oven spring of bread at an optimum...

Full description

Saved in:
Bibliographic Details
Main Authors: Chin, Nyuk Ling, Abdul Rahman, Russly, Mat Hashim, Dzulkifly, Kowng, Shin Yueh
Format: Article
Language:English
Published: Wiley-Blackwell 2010
Online Access:http://psasir.upm.edu.my/id/eprint/16024/1/Palm%20oil%20shortening%20effects%20on%20baking%20performance%20of%20white%20bread.pdf
http://psasir.upm.edu.my/id/eprint/16024/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.16024
record_format eprints
spelling my.upm.eprints.160242015-11-03T07:14:39Z http://psasir.upm.edu.my/id/eprint/16024/ Palm oil shortening effects on baking performance of white bread. Chin, Nyuk Ling Abdul Rahman, Russly Mat Hashim, Dzulkifly Kowng, Shin Yueh The effect of the addition of palm oil shortening up to 10% on baking performance of white breads in terms of volume,ovenspring,weight,density, color,crumb texture and shelf life using strong and weak flour was investi- gated. Shortening improved the volume and oven spring of bread at an optimum level of 4% for both strong and weak flour.The strong flour illustrated the effects of shortening more significantly than the weak flour as it produced loaves with higher volumes,oven spring andweight.Bread density decreased to its lowest at 4% of shortening before increasing but porosity decreased linearly with shortening level. These findings suggest that shortening has the optimum capability of reducing bread density at 4% and further addition resulted in dense and coarse bread. Addition of shortening also gave signs of whiter breads and mold reduction effect,although there is no particular trend with its usage levels. Wiley-Blackwell 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/16024/1/Palm%20oil%20shortening%20effects%20on%20baking%20performance%20of%20white%20bread.pdf Chin, Nyuk Ling and Abdul Rahman, Russly and Mat Hashim, Dzulkifly and Kowng, Shin Yueh (2010) Palm oil shortening effects on baking performance of white bread. Journal of Food Process Engineering, 33 (3). pp. 413-433. ISSN 0145-8876 10.1111/j.1745-4530.2008.00282.x
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 effect of the addition of palm oil shortening up to 10% on baking performance of white breads in terms of volume,ovenspring,weight,density, color,crumb texture and shelf life using strong and weak flour was investi- gated. Shortening improved the volume and oven spring of bread at an optimum level of 4% for both strong and weak flour.The strong flour illustrated the effects of shortening more significantly than the weak flour as it produced loaves with higher volumes,oven spring andweight.Bread density decreased to its lowest at 4% of shortening before increasing but porosity decreased linearly with shortening level. These findings suggest that shortening has the optimum capability of reducing bread density at 4% and further addition resulted in dense and coarse bread. Addition of shortening also gave signs of whiter breads and mold reduction effect,although there is no particular trend with its usage levels.
format Article
author Chin, Nyuk Ling
Abdul Rahman, Russly
Mat Hashim, Dzulkifly
Kowng, Shin Yueh
spellingShingle Chin, Nyuk Ling
Abdul Rahman, Russly
Mat Hashim, Dzulkifly
Kowng, Shin Yueh
Palm oil shortening effects on baking performance of white bread.
author_facet Chin, Nyuk Ling
Abdul Rahman, Russly
Mat Hashim, Dzulkifly
Kowng, Shin Yueh
author_sort Chin, Nyuk Ling
title Palm oil shortening effects on baking performance of white bread.
title_short Palm oil shortening effects on baking performance of white bread.
title_full Palm oil shortening effects on baking performance of white bread.
title_fullStr Palm oil shortening effects on baking performance of white bread.
title_full_unstemmed Palm oil shortening effects on baking performance of white bread.
title_sort palm oil shortening effects on baking performance of white bread.
publisher Wiley-Blackwell
publishDate 2010
url http://psasir.upm.edu.my/id/eprint/16024/1/Palm%20oil%20shortening%20effects%20on%20baking%20performance%20of%20white%20bread.pdf
http://psasir.upm.edu.my/id/eprint/16024/
_version_ 1643826096663166976
score 13.211869

Similar Items