Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products

• Main Authors: Cheong, Ling Zhi, Tan, Chin Ping, Long, Kamariah, Idris, Nor Aini, Yusof, Mohd. Suria Affandi, Lai, Oi Ming
• Format: Article
• Language: English
• Published: Wiley - V C H Verlag GmbH & Co. KGaA 2011
• Online Access: http://psasir.upm.edu.my/id/eprint/22344/1/Baking%20performance%20of%20palm%20diacylgiycerol%20bakery%20fats%20and%20sensory%20evaluation%20of%20baked%20products.pdf; http://psasir.upm.edu.my/id/eprint/22344/; http://onlinelibrary.wiley.com/doi/10.1002/ejlt.201000296/abstract
• Institution: Universiti Putra Malaysia

Baking performance of palm diacylglycerol (PDG)-enriched fats was evaluated and compared with that of commercial bakery fats. PDG-enriched shortenings were found to produce cakes with significantly (p<0.05) higher mean values for specific volume than that produced from commercial shortening. As f...