Cereal Chem. 73 (4):462-465 |
Characteristics of White Pan Bread as Affected by Tempering of the Fat Ingredient.
I. Nor Aini (1) and C. H. Che Maimon (1). (1) Chemistry & Technology Div., Palm Oil Res. Inst. of Malaysia, Ministry Primary Industries, P.O. Box 10620, 50720 Kuala Lumpur, Malaysia. Fax: 03-8259446. Accepted April 12, 1996. Copyright 1996 by the American Association of Cereal Chemists, Inc.
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°C before being stored at room temperature (23°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°C of all formulations resulted in a firmer texture than tempering at 10 or 30°C. Shortening tempered at 10°C produced significantly (P < 0.05) firmer dough texture than those tempered at 23 or 30°C. Specific volume of bread ranged from 4.11 to 4.43 cm(^3)/g. Significantly (P < 0.05) softer breads were obtained with shortenings tempered at 30°C than with those tempered at 10 or 23°C.