Functional Effect of Fully Hydrogenated Palm Oil-based Emulsifiers on Baking Performance of White Bread
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Nyuk L Chin
Breadmaking experiments were undertaken to investigate the effect of addition of selected fully hydrogenated palm oil-based emulsifiers (DATEM, SSL and DMG) on the baking performance of open top white breads in terms of volume, oven spring, weight, density, color, crumb texture and shelf life using the strong and weak flours. The bread samples were prepared using straight dough method with standardized formulation for every experiment except varying six usage levels of emulsifier from 0.0% (control sample) up to 1.25% based on flour weight. The properties of bread were objectively measured and quantitatively analyzed using analysis of variance (ANOVA) with 5% significance level. Emulsifier performed most effectively at a usage level of 0.50% of flour weight. DATEM was effective as volume and oven spring improver while SSL was effective in improving crumb texture. As overall, emulsifier added breads had larger volume, higher oven spring, lower weight and density, whiter color, finer crumb texture and longer shelf life compared to control breads. The improvement in baking performance with added emulsifier was more prominent for the strong flour compared to weak flour.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
Articles in the same Issue
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- Time Dependent Rheological Characteristics of Pineapple Jam
- A Study on Degradation Kinetics of Trypsin Inhibitors in Horse Gram (Dolichos biflours)
- Functional Effect of Fully Hydrogenated Palm Oil-based Emulsifiers on Baking Performance of White Bread
- Production of Bambara Groundnut (Voandzeia subterranean) Flour for Use in the Preparation of Koki (a Steamed Cooked Paste): Effect of pH and Salt Concentration on the Physicochemical Properties of Flour
- Rheological Properties of Cooking Creams: Effect of Freeze-Thaw Treatment
- Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets
- Optimization of an Enzyme Assisted Process for Juice Extraction and Clarification from Litchis (Litchi Chinensis Sonn.)
- Effect of Storage Time on the Physicochemical and Sensory Properties of Man-tou (Chinese Steamed Bread)
- Shorter Communication
- Technological Characteristics of Grains from Fourteen Maize Cultivars
Articles in the same Issue
- Article
- Time Dependent Rheological Characteristics of Pineapple Jam
- A Study on Degradation Kinetics of Trypsin Inhibitors in Horse Gram (Dolichos biflours)
- Functional Effect of Fully Hydrogenated Palm Oil-based Emulsifiers on Baking Performance of White Bread
- Production of Bambara Groundnut (Voandzeia subterranean) Flour for Use in the Preparation of Koki (a Steamed Cooked Paste): Effect of pH and Salt Concentration on the Physicochemical Properties of Flour
- Rheological Properties of Cooking Creams: Effect of Freeze-Thaw Treatment
- Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets
- Optimization of an Enzyme Assisted Process for Juice Extraction and Clarification from Litchis (Litchi Chinensis Sonn.)
- Effect of Storage Time on the Physicochemical and Sensory Properties of Man-tou (Chinese Steamed Bread)
- Shorter Communication
- Technological Characteristics of Grains from Fourteen Maize Cultivars
