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Characteristics of bread and buns made with lard and vegetable oils of different iodine values
Author(s) -
Kamel Basil S.
Publication year - 1992
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02635917
Subject(s) - canola , iodine value , food science , chemistry , stearic acid , vegetable oil , tallow , palm oil , emulsion , iodine , organic chemistry
A good‐quality white loaf of bread or rolls can be baked by substituting liquid vegetable oil (canola, soya and palm) for the standard shortening, i.e. lard, tallow or partially hydrogenated vegetable shortening. Canola oil and soya oil produced lower specific volumes of 5.56 and 5.55 cm 3 /g and higher softness indices when used with mono‐ and diglycerides only. Palm oil and lard produced specific volumes of 6.33 and 6.15 cm 3 /g and lower softness indices with mono‐ and diglycerides. When a blend of surfactants consisting of mono‐ and diglycerides and sodium stearyl lactylate (SSL) was used at 0.5% of flour weight, palm, canola, lard and soya gave comparable results in specific volume and compressibility. Rolls baked with the same fats and oils, and addition of ethoxylated stearic acid (MYRJ 45H) or a blend of MYRJ 45H and SSL, all gave good specific volumes ranging from 6.92 to 7.27 cm 3 /g and a softness index range of 0.71–0.86 and 0.68–0.86 after 48 and 96 h of storage. When a proper surfactant is used, good‐quality bread and rolls can be baked with liquid vegetable oil. Furthermore, the usage level of liquid oil can be cut by approximately 30% in comparison to lard or shortening while still maintaining quality.