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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 (English)In: Journal of food processing and preservation, ISSN 0145-8892, E-ISSN 1745-4549, Vol. 28, 359-367 p.Article in journal (Refereed)
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

Place, publisher, year, edition, pages
2004. Vol. 28, 359-367 p.
Keyword [en]
Baking, oil, shortening
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-26888OAI: oai:DiVA.org:ri-26888DiVA: diva2:1053891
Note
A1486Available from: 2016-12-08 Created: 2016-12-08Bibliographically approved

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  • apa
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