Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake

• Main Authors: Goh, Kok Ming, Wong, Yu Hua, Abas, Faridah, Lai, Oi Ming, Cheong, Ling Zhi, Wang, Yong, Wang, Yonghua, Tan, Chin Ping
• Format: Article
• Language: English
• Published: Elsevier 2019
• Online Access: http://psasir.upm.edu.my/id/eprint/79620/1/Effects%20of%20shortening%20and%20baking%20temperature%20on%20quality.pdf; http://psasir.upm.edu.my/id/eprint/79620/; https://www.sciencedirect.com/science/article/abs/pii/S0023643819308953

The quality of a baked product can be greatly affected by the choice of shortening. However, a palm-based shortening can be contaminated by monochlropropanol (MCPD) ester and glycidyl ester (GE) as it is a product derived from a refined palm oil. MCPD esters and GE can be transferred into a baked pr...