Palm oil shortening effects on baking performance of white bread.

• Main Authors: Chin, Nyuk Ling, Abdul Rahman, Russly, Mat Hashim, Dzulkifly, Kowng, Shin Yueh
• Format: Article
• Language: English
• Published: Wiley-Blackwell 2010
• Online Access: http://psasir.upm.edu.my/id/eprint/16024/1/Palm%20oil%20shortening%20effects%20on%20baking%20performance%20of%20white%20bread.pdf; http://psasir.upm.edu.my/id/eprint/16024/

The effect of the addition of palm oil shortening up to 10% on baking performance of white breads in terms of volume,ovenspring,weight,density, color,crumb texture and shelf life using strong and weak flour was investi- gated. Shortening improved the volume and oven spring of bread at an optimum...