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Influences of the proportion of solid fat in a shortening on loaf volume and staling of bread
YKI – Ytkemiska institutet.
2004 (Engelska)Ingår i: Journal of food processing and preservation, ISSN 0145-8892, E-ISSN 1745-4549, Vol. 28, s. 359-367Artikel i tidskrift (Refereegranskat)
Abstract [en]

Fats and oils are an important component of bread. Fats and oils are added to improve the properties of a loaf of bread, such as increasing loaf volume and increasing the time before staling is initiated. The physical form of the added fat can affect the overall dough behavior. The effect of hydrogenated soybean oil concentration in an emulsion used for the baking of bread was studied. It was observed that increasing concentration of hydrogenated soybean oil (solid fat) while keeping total lipid content constant led to increased loaf volume and decreased loaf weight. Also, increasing solid fat content led to a reduction in the rate of staling

Ort, förlag, år, upplaga, sidor
2004. Vol. 28, s. 359-367
Nyckelord [en]
Baking, oil, shortening
Nationell ämneskategori
Naturvetenskap
Identifikatorer
URN: urn:nbn:se:ri:diva-26888OAI: oai:DiVA.org:ri-26888DiVA, id: diva2:1053891
Anmärkning
A1486Tillgänglig från: 2016-12-08 Skapad: 2016-12-08 Senast uppdaterad: 2017-11-29Bibliografiskt granskad

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