INFLUENCES OF THE PROPORTION OF SOLID FAT IN A SHORTENING ON LOAF VOLUME AND STALING OF BREAD
Paul Smith, Jenny U. Johansson
Journal of Food Processing and Preservation
Abstract
Fats and oils are an important component of bread. Fats and oils are added to improve the properties of a loaf of bread, such as increasing loaf volume and increasing the time before staling is initiated. The physical form of the added fat can affect the overall dough behavior. The effect of hydrogenated soybean oil concentration in an emulsion used for the baking of bread was studied. It was observed that increasing concentration of hydrogenated soybean oil (solid fat) while keeping total lipid content constant led to increased loaf volume and decreased loaf weight. Also, increasing solid fat content led to a reduction in the rate of staling.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
hydrogenated soybean oil affects loaf volume
“It was observed that increasing concentration of hydrogenated soybean oil (solid fat) while keeping total lipid content constant led to increased loaf volume”
solid fat content affects staling rate
“Also, increasing solid fat content led to a reduction in the rate of staling”
hydrogenated soybean oil affects loaf weight
“It was observed that increasing concentration of hydrogenated soybean oil (solid fat) while keeping total lipid content constant led to decreased loaf weight”