Citation
Wassell, Paul and Isak, Torben (2005) Liquid shortenings for bakery application. [Proceedings Paper]
Abstract
Limitations placed on food manufactures to comply with regulation, and emotive consumer trends are commercial reasons to reduce trans fatty acids 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 manufactures 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 shortening as replacements 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, it is the intention of the author to show how relatively high levels of palm oil products can be accommodated within liquid 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.
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Abstract
Limitations placed on food manufactures to comply with regulation, and emotive consumer trends are commercial reasons to reduce trans fatty acids 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 manufactures 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 shortening as replacements 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, it is the intention of the author to show how relatively high levels of palm oil products can be accommodated within liquid 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.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Available at Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. TP684 P3I61 2005 Call Number |
| AGROVOC Term: | shortening |
| AGROVOC Term: | baked goods |
| AGROVOC Term: | ingredients |
| AGROVOC Term: | food technology |
| AGROVOC Term: | experimentation |
| AGROVOC Term: | bakers' yeast |
| AGROVOC Term: | product quality |
| AGROVOC Term: | innovation |
| Geographical Term: | Denmark |
| Depositing User: | Nor Hasnita Abdul Samat |
| Date Deposited: | 01 Nov 2025 04:36 |
| Last Modified: | 01 Nov 2025 04:37 |
| URI: | http://webagris.upm.edu.my/id/eprint/1188 |
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