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

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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Bibliographic Details
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/
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

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