Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products
Baking performance of palm diacylglycerol (PDG)-enriched fats was evaluated and compared with that of commercial bakery fats. PDG-enriched shortenings were found to produce cakes with significantly (p<0.05) higher mean values for specific volume than that produced from commercial shortening. As f...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley - V C H Verlag GmbH & Co. KGaA
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/22344/1/Baking%20performance%20of%20palm%20diacylgiycerol%20bakery%20fats%20and%20sensory%20evaluation%20of%20baked%20products.pdf http://psasir.upm.edu.my/id/eprint/22344/ http://onlinelibrary.wiley.com/doi/10.1002/ejlt.201000296/abstract |
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