Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake

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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...

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Bibliographic Details
Main Authors:	Goh, Kok Ming, Wong, Yu Hua, Abas, Faridah, Lai, Oi Ming, Cheong, Ling Zhi, Wang, Yong, Wang, Yonghua, Tan, Chin Ping
Format:	Article
Language:	English
Published:	Elsevier 2019
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

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