EFFECT OF DIFFERENT LIPIDS ON PAN BREAD PROPERTIES
MANSOUR, S., KASSEM, A., ABDEL-LATEEF, B. (1995). EFFECT OF DIFFERENT LIPIDS ON PAN BREAD PROPERTIES. EKB Journal Management System, 73(3), 773-784. doi: 10.21608/ejar.1995.442178
SAEED M. MANSOUR; AHMED M. KASSEM; BOTHYYNA M. ABDEL-LATEEF. "EFFECT OF DIFFERENT LIPIDS ON PAN BREAD PROPERTIES". EKB Journal Management System, 73, 3, 1995, 773-784. doi: 10.21608/ejar.1995.442178
MANSOUR, S., KASSEM, A., ABDEL-LATEEF, B. (1995). 'EFFECT OF DIFFERENT LIPIDS ON PAN BREAD PROPERTIES', EKB Journal Management System, 73(3), pp. 773-784. doi: 10.21608/ejar.1995.442178
MANSOUR, S., KASSEM, A., ABDEL-LATEEF, B. EFFECT OF DIFFERENT LIPIDS ON PAN BREAD PROPERTIES. EKB Journal Management System, 1995; 73(3): 773-784. doi: 10.21608/ejar.1995.442178

EFFECT OF DIFFERENT LIPIDS ON PAN BREAD PROPERTIES

Egyptian Journal of Agricultural Research
Article 17, Volume 73, Issue 3, September 1995, Page 773-784  XML PDF (2.52 MB)
Document Type: Original Article
DOI: 10.21608/ejar.1995.442178
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Authors
SAEED M. MANSOUR; AHMED M. KASSEM; BOTHYYNA M. ABDEL-LATEEF
Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt
Abstract
Four different types of lipids (palm oil, hydrogenated oil, shorten­ing and mixture a minxture of 30% sunflower oil + 70% cotten seed oil were used to evaluate their effect on rheological properties, staling and organolyptic evaluation of pan bread. The four lipids were added as anti-staling materials to wheat (lour (76% extraction) at 2%, 4% and 6% lev­els. The addition of palm oil and hydrogenated oil at the three levels as­sured the good effect on bread freshness, enhance swelling power of bread and strengthen wheat flour retrading bread staling. Although the mixture of oils assured good effect on bread staling it was not good on the organolyptic properties. The more acceptable pan bread was ob­tained when hydrogenated oil and shortening were used.
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