Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils

Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils

The stearin fraction of palm-based diacylglycerol (PDAGS) was produced from dry fractionation of palm-based diacylglycerol (PDAG). Bakery shortening blends were produced by mixing PDAGS with either palm mid fraction, PMF (PDAGS/PMF), palm olein, POL(PDAGS/POL) or sunflower oil, SFO (PDAGS/SFO) at PD...

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Bibliographic Details
Main Authors: Abd Latip, Razam, Lee, Yee Ying, Tang, Teck Kim, Phuah, Eng Tong, Tan, Chin Ping, Lai, Oi Ming
Format: Article
Language:English
Published: Elsevier 2013
Online Access:http://psasir.upm.edu.my/id/eprint/28081/
http://psasir.upm.edu.my/id/eprint/28081/1/28081.pdf

Internet

http://psasir.upm.edu.my/id/eprint/28081/
http://psasir.upm.edu.my/id/eprint/28081/1/28081.pdf

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