Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products

QR Code

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...

Full description

Bibliographic Details
Main Authors:	Cheong, Ling Zhi, Tan, Chin Ping, Long, Kamariah, Idris, Nor Aini, Yusof, Mohd. Suria Affandi, Lai, Oi Ming
Format:	Article
Language:	English
Published:	Wiley - V C H Verlag GmbH & Co. KGaA 2011
Online Access:	http://psasir.upm.edu.my/id/eprint/22344/ http://psasir.upm.edu.my/id/eprint/22344/1/Baking%20performance%20of%20palm%20diacylgiycerol%20bakery%20fats%20and%20sensory%20evaluation%20of%20baked%20products.pdf

Similar Items

Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake
by: Goh, Kok Ming, et al.
Published: (2019)

N 4 S Bakery : tasty baking, healthy nation / Norazila Mustapha ... [et al.]
by: Mustapha, Norazila, et al.
Published: (2003)

Physicochemical properties and sensory attributes of medium- and long-chain triacylglycerols (MLCT)-enriched bakery shortening
by: Ariffin, Norlelawati, et al.
Published: (2011)

Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage
by: Cheong, Ling Zhi, et al.
Published: (2010)

Experimental studies and mathematical modeling on the effects of rapid airflow and baking temperature during baking
by: Mior Zakuan Azmi, Mazidah, et al.
Published: (2020)

ELLEVIENNE BAKES BUSINESS PLAN
by: ADEBOYEJO, DEBORAH
Published: (2016)

House Of Baking Supplier (Supply Halal Bakery Ingredients) / Ammar Umairul Sabri Mat Nawi ... [et al.]
by: Ammar Umairul, Sabri Mat Nawi, et al.
Published: (2019)

Physicochemical and sensory properties of traditional baked cake (kuih bakar) with coconut milk and soy milk
by: Idris, Maimanah Faizah, et al.
Published: (2020)

Healthy Smart Baking Recipes Mobile Application
by: Tan, Yi Tiang
Published: (2023)

Volume and colour development in cake baking process
by: Wan Ishak, Wan Illia, et al.
Published: (2012)

Palm oil shortening effects on baking performance of white bread.
by: Chin, Nyuk Ling, et al.
Published: (2010)

A method and apparatus for high intensity ultrasonic treatment Of baking materials.
by: Chin, Nyuk Ling, et al.
Published: (2010)

Changes in 3-, 2-monochloropropandiol and glycidyl esters during a conventional baking system with addition of antioxidants
by: Goh, Kok Ming, et al.
Published: (2020)

Impact of humidified baking on crust and crumb properties of open bread during storage
by: Mohd Jusoh, Yanti Maslina, et al.
Published: (2013)

Effects of temperature and time on the physical characteristics of moist cakes baked in air fryer
by: Zakuan Azmi, Mazidah Mior, et al.
Published: (2019)

A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes
by: Goh, Kok Ming, et al.
Published: (2021)

Susceptor Packaging Material For Baking Flaky Pastry Dough In Microwave Oven
by: Main, Nor Mazlana
Published: (2008)

Effects Of Baking Temperature, Time And Humidity On Bread Crust And Crumb Properties
by: Mohd. Jusoh, Yanti Maslina
Published: (2008)

Colour and volume development of cake baking and its influence on cake qualities
by: Mohamad, Ramadhatul Akmal, et al.
Published: (2015)

Empirical modelling of the effect of airflow on oven temperature control in cake baking
by: Mohamad Shahapuzi, Nur Syafikah, et al.
Published: (2015)

Effects of various conditions on and empirical modeling of baking process in convection oven
by: Mohamad Shahapuzi, Nur Syafikah
Published: (2015)

Empirical Modelling of the Effect of Airflow on Oven Temperature Control in Cake Baking
by: Shahapuzi, Nur Syafikah Mohamad, et al.
Published: (2015)

Effect of baking conditions on the moisture physical properties of peeled and unpeeled pumpkin 'bingka'
by: Nik Murzaini, Nik Masturah, et al.
Published: (2017)

Effect of oven temperature profile and different baking conditions on final cake quality
by: Mohamad Shahapuzi, Nur Syafikah, et al.
Published: (2015)

Cornlettes Improves Dietary Content and Reducing Glycemic Index of Selected Baked Products
by: Wan Rosli, W. I., et al.
Published: (2014)

Effects of temperature and airflow on volume development during baking and its influence on quality of cake
by: Sani, Nurul Atiqah, et al.
Published: (2014)

Experimental studies on the effect of airflow on oven temperature and product qualities in cake baking process
by: Mohamad Shahapuzi, Nur Syafikah, et al.
Published: (2012)

Should women scientists really have to know how to bake cakes and knit to become leaders?
by: Davies, Amanda, et al.
Published: (2016)

Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology
by: Gan, H. E., et al.
Published: (2007)

Processing parameters in production of pumpkin powder using forced hot- air frying in ‘bingka’ baking
by: Nik Murzaini, Nik Masturah
Published: (2019)

Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings
by: Koh, Soo Peng, et al.
Published: (2008)

Relationship between textural properties and sensory qualities of cookies made from medium-and long-chain triaclyglycerol (MLCT)-enriched margarines
by: Arifin, Norlelawati, et al.
Published: (2010)

Effect of cysteine on different durum wheat flour fractions. Relationships between descriptive rheology and baking properties
by: Argyriou, Dimitrios
Published: (2018)

Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges
by: Villarino, C., et al.
Published: (2016)

Grain size effect on softening behaviour of Al-Mg alloy due to paint bake heat treatment
by: Nadarajah, Hemalatha
Published: (2007)

Effect of pre-treatment in producing pumpkin powder using air fryer and its application in 'Bingka' baking
by: Nik Murzaini, Nik Masturah, et al.
Published: (2020)

Effect Of Foaming Properties Of Defatted Rice Bran On Rheological And Baking Properties Of Eggless Cake In Comparison With Egg White
by: Ahmad, A’inul Mardhiah
Published: (2020)

Analytical method improvement, formation and mitigation of 2-MCPD, 3-MCPD esters and glycidyl ester in palm oil-containing foods during baking process
by: Goh, Kok Ming
Published: (2019)

Shopping, baking and using: The manufacture,use,and problems associated with the use of heroin made in the home from codeine based pharmaceuticals
by: Reynolds, J., et al.
Published: (1997)

Phospholipid-protein structured membrane for microencapsulation of DHA oil and evaluation of its in vitro digestibility: inspired by milk fat globule membrane
by: Oi, Ming Lai, et al.
Published: (2020)