Changes in the quality characteristics of white bread made using different shortening formulations during storage

• Main Authors: Artan, Mohamud Yasin, Ariffin, Abdul Azis, Boo, Huey Chern, Karim, Roselina, Che Man, Yaakob, Chin, Nyuk Ling
• Format: Article
• Language: English
• Published: IDOSI Publications 2010
• Online Access: http://psasir.upm.edu.my/id/eprint/13516/1/Changes%20in%20the%20quality%20characteristics%20of%20white%20bread%20made%20using%20different%20shortening%20formulations%20during%20storage.pdf; http://psasir.upm.edu.my/id/eprint/13516/; http://www.idosi.org/wasj/wasj10%282%292010.htm

The objectives of this study were to determine the effects of different types of refined, bleached and deodorized (RED) palm oil/palm stearin-based shortenings on the quality of white bread. For this purpose, shortenings of seven blends of RBD palm oil (P0) and palm stearin (PS) were used in the bre...