An overview of effectiveness plant-based shortening in substituting lard properties towards bakery products / Nurul Nadhirah Said and Nur Rabiatul Adawiah Mohammad Noor

• Main Authors: Said, Nurul Nadhirah, Mohammad Noor, Nur Rabiatul Adawiah
• Format: Conference or Workshop Item
• Language: English
• Published: 2021
• Subjects: Plant physiology; Food processing and manufacture; Special foods; Oils, fats, and waxes
• Online Access: https://ir.uitm.edu.my/id/eprint/57406/1/57406.pdf; https://ir.uitm.edu.my/id/eprint/57406/

Animal-based fat like lard is a fatty substance known for imparting a flavourful, yeasty aroma and the perfect soft texture towards bakery products like cakes, pastries, and bread. The prohibition under religious restriction in using lard and high saturated fat content drove the usage of modified ve...