Liquid Shortenings for Bakery Application.
| dc.creator | MPOB International Palm Oil Congress - PIPOC | |
| dc.creator | Isak, Torben | |
| dc.creator | Wassell, Paul | |
| dc.creator | Danisco A7S - Oils and Fats Group, Brabrand, Denmark | |
| dc.date | 2005. | |
| dc.description | Limitations placed on food manufacturers to comply with regulation, and emotive consumer trends are commercial reasons to reduce trans fatty acid in foods. A particular difficulty for margarine and shortening producers is to supply materials that are sufficiently acceptable in performance to meet application needs of cake manufacturers and general bakery uses. Liquid shortenings have been used in Europe for sometime, but these generally find use specifically as frying media. Uses have been found for these types of shortenings as replacement for plastic shortening in general dough fats, and have found wider use as carriers of functional ingredients for other bakery applications. Extensive literature is published dealing with the subject of liquid shortenings. These literature also site the negative consequence of beta-prime (B') tending material for liquid shortening manufacture. However, is the intention of the author to show how relatively high levels of palm oil products can be accommodated within liquids systems, and demonstrate how enhanced functionality can be achieved when utilizing B' tending components. Details are discussed on the use of liquid shortenings in bakery applications and emulsifiers used to enhance them. | |
| dc.description | Limitations placed on food manufacturers to comply with regulation, and emotive consumer trends are commercial reasons to reduce trans fatty acid in foods. A particular difficulty for margarine and shortening producers is to supply materials that are sufficiently acceptable in performance to meet application needs of cake manufacturers and general bakery uses. Liquid shortenings have been used in Europe for sometime, but these generally find use specifically as frying media. Uses have been found for these types of shortenings as replacement for plastic shortening in general dough fats, and have found wider use as carriers of functional ingredients for other bakery applications. Extensive literature is published dealing with the subject of liquid shortenings. These literature also site the negative consequence of beta-prime (B') tending material for liquid shortening manufacture. However, is the intention of the author to show how relatively high levels of palm oil products can be accommodated within liquids systems, and demonstrate how enhanced functionality can be achieved when utilizing B' tending components. Details are discussed on the use of liquid shortenings in bakery applications and emulsifiers used to enhance them. | |
| dc.identifier.url | https://catalogo.fedepalma.org/cgi-bin/koha/opac-detail.pl?biblionumber=19999 | |
| dc.language | ng | |
| dc.publisher | Petaling Jaya : MPOB, | |
| dc.subject | Grasa hidrogenada. | |
| dc.subject | grasas para hornear | |
| dc.subject | Margarina de panaderia | |
| dc.subject | Margarina liquida | |
| dc.subject | Nutrición. | |
| dc.title | Liquid Shortenings for Bakery Application. | |
| dc.type | text |