Evaluation of performance of shea fat as a shortening in breadmaking

Citation
Gio. Badifu et S. Akaa, Evaluation of performance of shea fat as a shortening in breadmaking, J FD SCI M, 38(2), 2001, pp. 149-151
Citations number
15
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
2
Year of publication
2001
Pages
149 - 151
Database
ISI
SICI code
0022-1155(200103/04)38:2<149:EOPOSF>2.0.ZU;2-D
Abstract
The effect of crude shea fat as a shortening in breadmaking was investigate d. Margarine was used as a control fat. The straight dough method of breadm aking was used. Proofing of dough was carried out for a maximum height of 1 3 cm. The loaf weight (448-450 g), volume (856-860 ml) and specific volume (1.91 ml/g) were similar for breads with control fat and shea fat, respecti vely. Sensory evaluation of breads indicated that both samples of bread had uniform fine crumb grain, soft texture and typical flavour and taste. Ther e was no significant difference (p>0.05) in terms of overall acceptability between the two sets of bread. The results suggested that crude shea fat co uld be used as a shortening in breadmaking.