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...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley-Blackwell
2010
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| 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/ |
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