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The influence of different formulations of palm oil/palm stearin-based shortenings on the quality of white bread.

The objective of the study was to determine the effect of different formulations of palm oil/palm stearin-based shortenings on the quality of white bread. In total, eight formulations of bread were prepared, while those made without shortening were used as comparisons with other formulations. The fa...

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Main Authors: Artan, Mohamud Yasin, Karim, Roselina, Boo, Huey Chern, Ariffin, Abdul Azis, Che Man, Yaakob, Chin, Nyuk L.
Format: Article
Language:English
English
Published: IDOSI Publications 2010
Online Access:http://psasir.upm.edu.my/id/eprint/17212/1/The%20influence%20of%20different%20formulations%20of%20palm%20oil.pdf
http://psasir.upm.edu.my/id/eprint/17212/
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spelling my.upm.eprints.172122015-11-12T06:09:37Z http://psasir.upm.edu.my/id/eprint/17212/ The influence of different formulations of palm oil/palm stearin-based shortenings on the quality of white bread. Artan, Mohamud Yasin Karim, Roselina Boo, Huey Chern Ariffin, Abdul Azis Che Man, Yaakob Chin, Nyuk L. The objective of the study was to determine the effect of different formulations of palm oil/palm stearin-based shortenings on the quality of white bread. In total, eight formulations of bread were prepared, while those made without shortening were used as comparisons with other formulations. The fatty acid compositions of experimental and commercial shortenings were investigated using gas chromatography (GC). The samples of bread were tested for loaf volume, specific volume, crust colour, crumb colour and texture profile analysis. The regression analyses showed that breads made from 100% palm stearin had the highest volume and specific volume, but they were the least in terms of density. In addition, bread crusts without shortening were observed to have lighter colour than those made with shortenings. The hardness (g), springiness(mm), cohesiveness, gumminess(g) and chewiness(gmm) were found to range between 616.7-1430.9, 0.862-0.912, 0.699-0.759, 456.7-1084.8 and 394.7-933.4, respectively. This study demonstrated that using palm oil/palmstearin-based shortenings in breadmaking may contribute to better quality. IDOSI Publications 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/17212/1/The%20influence%20of%20different%20formulations%20of%20palm%20oil.pdf Artan, Mohamud Yasin and Karim, Roselina and Boo, Huey Chern and Ariffin, Abdul Azis and Che Man, Yaakob and Chin, Nyuk L. (2010) The influence of different formulations of palm oil/palm stearin-based shortenings on the quality of white bread. Middle-East Journal of Scientific Research, 5 (6). pp. 469-476. ISSN 1990-9233 English
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
English
description The objective of the study was to determine the effect of different formulations of palm oil/palm stearin-based shortenings on the quality of white bread. In total, eight formulations of bread were prepared, while those made without shortening were used as comparisons with other formulations. The fatty acid compositions of experimental and commercial shortenings were investigated using gas chromatography (GC). The samples of bread were tested for loaf volume, specific volume, crust colour, crumb colour and texture profile analysis. The regression analyses showed that breads made from 100% palm stearin had the highest volume and specific volume, but they were the least in terms of density. In addition, bread crusts without shortening were observed to have lighter colour than those made with shortenings. The hardness (g), springiness(mm), cohesiveness, gumminess(g) and chewiness(gmm) were found to range between 616.7-1430.9, 0.862-0.912, 0.699-0.759, 456.7-1084.8 and 394.7-933.4, respectively. This study demonstrated that using palm oil/palmstearin-based shortenings in breadmaking may contribute to better quality.
format Article
author Artan, Mohamud Yasin
Karim, Roselina
Boo, Huey Chern
Ariffin, Abdul Azis
Che Man, Yaakob
Chin, Nyuk L.
spellingShingle Artan, Mohamud Yasin
Karim, Roselina
Boo, Huey Chern
Ariffin, Abdul Azis
Che Man, Yaakob
Chin, Nyuk L.
The influence of different formulations of palm oil/palm stearin-based shortenings on the quality of white bread.
author_facet Artan, Mohamud Yasin
Karim, Roselina
Boo, Huey Chern
Ariffin, Abdul Azis
Che Man, Yaakob
Chin, Nyuk L.
author_sort Artan, Mohamud Yasin
title The influence of different formulations of palm oil/palm stearin-based shortenings on the quality of white bread.
title_short The influence of different formulations of palm oil/palm stearin-based shortenings on the quality of white bread.
title_full The influence of different formulations of palm oil/palm stearin-based shortenings on the quality of white bread.
title_fullStr The influence of different formulations of palm oil/palm stearin-based shortenings on the quality of white bread.
title_full_unstemmed The influence of different formulations of palm oil/palm stearin-based shortenings on the quality of white bread.
title_sort influence of different formulations of palm oil/palm stearin-based shortenings on the quality of white bread.
publisher IDOSI Publications
publishDate 2010
url http://psasir.upm.edu.my/id/eprint/17212/1/The%20influence%20of%20different%20formulations%20of%20palm%20oil.pdf
http://psasir.upm.edu.my/id/eprint/17212/
_version_ 1643826447728508928
score 13.211869

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