Characteristics of white pan bread as affected by tempering of the fat ingredient

Cereal Chemistry

Volumn 73, Issue 4, 1996, Pages 462-465

  Nor Aini, I ^a   Che Maimon, C H ^a  

^a Palm Oil Research Institute of Malaysia   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; TEMPERING;

PALM STEARIN; SOLID FAT CONTENT; TEMPERING TREATMENTS;

PALM OIL;

EID: 10344239380     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

1. AOCS. 1989. Official and Tentative Methods of the American Oil Chemists Society, 4th ed. Method Cc-25. The Society: Champaign, IL.
2. CHUNG, O. K., and POMERANZ, Y. 1983. Recent trends in usage of fats and oils as functional ingredients in the baking industry. J. Am. Oil Chem. Soc. 60:1848.
3. GRISWOLD, R. M. 1962. Evaluating foods by objective methods. Page 525 in: The Experimental Study of Foods. Houghton Mifflin: Boston.
4. HARTNETT, D. I., and THALHEIMER, W. G. 1979. Use of oil in baked products. I. Background and bread. J. Am. Chem. Soc. 56:944.
5. KAMEL, B. S. 1992. Characteristics of bread and buns made with lard and vegetable oils of different iodine value. J. Am. Oil Chem. Soc. 69:794.
6. MOZIAR, C., DEMAN, J. M., and DEMAN, L. 1989. Effect of tempering on the physical properties of shortening. Can. Inst. Food Sci. Technol. J. 22:238.
7. OH, F. C. H., and BERGER, K. G. 1980. Determination of solid fat content of palm oil by wideline NMR. Page 383 in: Proc. of Intl. Palm Oil Products Technol. in the 80's. E. Pushparajah and M. Rajadurai, eds. Incorporated Society of Planters: Kuala Lumpur.
8. SULTAN, W. J. 1980. Shortening and their uses. Page 5 in: Practical Baking, 3rd ed. AVI Publishing: Westport, CT.
9. TIMMS, R. E. 1978. Artifact peaks in the preparation and gas-liquid Chromatographic determination of methyl esters. Aus. J. Dairy Tech. 33:4.