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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| Format: | Article |
| Language: | English |
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Wiley-Blackwell
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/16024/ http://psasir.upm.edu.my/id/eprint/16024/1/Palm%20oil%20shortening%20effects%20on%20baking%20performance%20of%20white%20bread.pdf |
| _version_ | 1848842844460023808 |
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| author | Chin, Nyuk Ling Abdul Rahman, Russly Mat Hashim, Dzulkifly Kowng, Shin Yueh |
| author_facet | Chin, Nyuk Ling Abdul Rahman, Russly Mat Hashim, Dzulkifly Kowng, Shin Yueh |
| author_sort | Chin, Nyuk Ling |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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.
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| first_indexed | 2025-11-15T08:05:35Z |
| format | Article |
| id | upm-16024 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:05:35Z |
| publishDate | 2010 |
| publisher | Wiley-Blackwell |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-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 Baking Bread 10.1111/j.1745-4530.2008.00282.x |
| spellingShingle | Baking Bread Chin, Nyuk Ling Abdul Rahman, Russly Mat Hashim, Dzulkifly Kowng, Shin Yueh Palm oil shortening effects on baking performance of white bread. |
| title | Palm oil shortening effects on baking performance of white bread.
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| 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.
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| title_short | Palm oil shortening effects on baking performance of white bread.
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| title_sort | palm oil shortening effects on baking performance of white bread. |
| topic | Baking Bread |
| url | http://psasir.upm.edu.my/id/eprint/16024/ http://psasir.upm.edu.my/id/eprint/16024/ http://psasir.upm.edu.my/id/eprint/16024/1/Palm%20oil%20shortening%20effects%20on%20baking%20performance%20of%20white%20bread.pdf |