Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products

Baking performance of palm diacylglycerol (PDG)-enriched fats was evaluated and compared with that of commercial bakery fats. PDG-enriched shortenings were found to produce cakes with significantly (p<0.05) higher mean values for specific volume than that produced from commercial shortening. As f...

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Bibliographic Details
Main Authors: Cheong, Ling Zhi, Tan, Chin Ping, Long, Kamariah, Idris, Nor Aini, Yusof, Mohd. Suria Affandi, Lai, Oi Ming
Format: Article
Language:English
Published: Wiley - V C H Verlag GmbH & Co. KGaA 2011
Online Access:http://psasir.upm.edu.my/id/eprint/22344/1/Baking%20performance%20of%20palm%20diacylgiycerol%20bakery%20fats%20and%20sensory%20evaluation%20of%20baked%20products.pdf
http://psasir.upm.edu.my/id/eprint/22344/
http://onlinelibrary.wiley.com/doi/10.1002/ejlt.201000296/abstract
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