Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage

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Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage

BACKGROUND: Diacylglycerol (DAG), which has health-enhancing properties, is sometimes added to bakery shortening to produce baked products with enhanced physical functionality. Nevertheless, the quantity present is often too little to exert any positive healthful effects. This research aimed to prod...

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Bibliographic Details
Main Authors:	Cheong, Ling Zhi, Tan, Chin Ping, Long, Kamariah, Yusoff, Mohd Suria Affandi, Lai, Oi Ming
Format:	Article
Language:	English
Published:	Society of Chemical Industry 2010
Online Access:	http://psasir.upm.edu.my/id/eprint/17735/ http://psasir.upm.edu.my/id/eprint/17735/1/Physicochemical.pdf

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