Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake
The quality of a baked product can be greatly affected by the choice of shortening. However, a palm-based shortening can be contaminated by monochlropropanol (MCPD) ester and glycidyl ester (GE) as it is a product derived from a refined palm oil. MCPD esters and GE can be transferred into a baked pr...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/79620/ http://psasir.upm.edu.my/id/eprint/79620/1/Effects%20of%20shortening%20and%20baking%20temperature%20on%20quality.pdf |