Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake
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...
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Main Authors: | Goh, Kok Ming, Wong, Yu Hua, Abas, Faridah, Lai, Oi Ming, Cheong, Ling Zhi, Wang, Yong, Wang, Yonghua, Tan, Chin Ping |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2019
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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 |
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