Characteristics of white pan bread as affected by tempering of the fat ingredient
1996
This study investigated the effect of tempering of four shortening formulations on the baking characteristics of white pan bread. The fats used were palm oil and blends of palm oil (PO) and palm stearin (POS) tempered for two days at 10, 23, and 30 degrees C before being stored at room temperature (23 degrees C). Increasing the level of PO increased the solid fat content (SFC) of the shortenings at each tempering treatment. Increasing the temperature of the tempering treatment decreased the SFC of each shortening. Texture of the shortenings was profoundly affected by increasing the level of POS. Tempering at 23 degrees C of all formulations resulted in a firmer texture than tempering at 10 or 30 degrees C. Shortening tempered at 10 degrees C produced significantly (P < 0.05) firmer dough texture than those tempered at 23 or 30 degrees C. Specific volume of bread ranged from 4.11 to 4.43 cm3/g. Significantly (P < 0.05) softer breads were obtained with shortenings tempered at 30 degrees C than with those tempered at 10 or 23 degrees C.
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