Palm oil shortening effects on baking performance of white bread.

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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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Bibliographic Details
Main Authors:	Chin, Nyuk Ling, Abdul Rahman, Russly, Mat Hashim, Dzulkifly, Kowng, Shin Yueh
Format:	Article
Language:	English
Published:	Wiley-Blackwell 2010
Subjects:	Baking Bread
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

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