The Effect Of Rice Bran Oil And Its Oil Fraction As Shortening Substitute In Bread Production
The study is aimed to study the feasibility of RBO and RBOF as shortening replacer in bread production. In the first phase of this study, the chemical, textural, and thermal properties of CS, RBO, and RBOF were studied and compared. In the second phase study, the rheological, textural, and microstru...
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| Format: | Thesis |
| Language: | English |
| Published: |
2023
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| Online Access: | http://eprints.usm.my/60374/ http://eprints.usm.my/60374/1/Pages%20from%20ENG%20HUI%20YI%20-%20TESIS.pdf |
| _version_ | 1848884429527711744 |
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| author | Eng, Hui Yi |
| author_facet | Eng, Hui Yi |
| author_sort | Eng, Hui Yi |
| building | USM Institutional Repository |
| collection | Online Access |
| description | The study is aimed to study the feasibility of RBO and RBOF as shortening replacer in bread production. In the first phase of this study, the chemical, textural, and thermal properties of CS, RBO, and RBOF were studied and compared. In the second phase study, the rheological, textural, and microstructural properties were determined among dough DS, DO and DF respectively. |
| first_indexed | 2025-11-15T19:06:34Z |
| format | Thesis |
| id | usm-60374 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T19:06:34Z |
| publishDate | 2023 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-603742024-04-15T02:35:13Z http://eprints.usm.my/60374/ The Effect Of Rice Bran Oil And Its Oil Fraction As Shortening Substitute In Bread Production Eng, Hui Yi T1-995 Technology(General) The study is aimed to study the feasibility of RBO and RBOF as shortening replacer in bread production. In the first phase of this study, the chemical, textural, and thermal properties of CS, RBO, and RBOF were studied and compared. In the second phase study, the rheological, textural, and microstructural properties were determined among dough DS, DO and DF respectively. 2023-04 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/60374/1/Pages%20from%20ENG%20HUI%20YI%20-%20TESIS.pdf Eng, Hui Yi (2023) The Effect Of Rice Bran Oil And Its Oil Fraction As Shortening Substitute In Bread Production. Masters thesis, Universiti Sains Malaysia. |
| spellingShingle | T1-995 Technology(General) Eng, Hui Yi The Effect Of Rice Bran Oil And Its Oil Fraction As Shortening Substitute In Bread Production |
| title | The Effect Of Rice Bran Oil And Its Oil Fraction As Shortening Substitute In Bread Production |
| title_full | The Effect Of Rice Bran Oil And Its Oil Fraction As Shortening Substitute In Bread Production |
| title_fullStr | The Effect Of Rice Bran Oil And Its Oil Fraction As Shortening Substitute In Bread Production |
| title_full_unstemmed | The Effect Of Rice Bran Oil And Its Oil Fraction As Shortening Substitute In Bread Production |
| title_short | The Effect Of Rice Bran Oil And Its Oil Fraction As Shortening Substitute In Bread Production |
| title_sort | effect of rice bran oil and its oil fraction as shortening substitute in bread production |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/60374/ http://eprints.usm.my/60374/1/Pages%20from%20ENG%20HUI%20YI%20-%20TESIS.pdf |