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Physicochemical Properties, Baking Performance and Sensory Evaluation of Bakery Shortening Enriched with Diacylglycerol 被引量:1

Physicochemical Properties, Baking Performance and Sensory Evaluation of Bakery Shortening Enriched with Diacylglycerol
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摘要 The purpose of this study was to investigate the suitability of palm diacylglycerol (PDAG)-enriched formulations for bakery shortening. Three types of palm diacylglycerol olein (PDAGOL) at different degree of unsaturation (PDAGOL1V56, PDAGOLIV62 and PDAGOLIV64) were used as main raw materials blended with palm stearin (PS). The blending compositions ranged from 30% to 70% of PDAGOLIV56/PS, PDAGOLIV62/PS and PDAGOLIV64/PS, respectively. The physicochemical properties of all binary blend systems were characterized for fatty acid composition (FAC), slip melting point (SMP) and solid fat content (SFC). The selected bakery shortening formulations were further characterised for polymorphic form of fat crystal and thermal behavior, using X-ray diffractometer (XRD) and differential scanning calorimetry (DSC). Bakery shortening enriched with diacylglycerol that were produced from 40DS56 (40% PDAGOLIV56/60% PS), 40DS62 (40% PDAGOL1V62/60% PS) and 40DS64 (40% PDAGOLIV64/60% PS) had 45%-50% unsaturated fatty acid and crystallized in β + β polymorphs; thus they were suitable for shortening system. Based on product's baking performance, it could be found that all Madeira cakes prepared from bakery shortening enriched with diacylglycerol had higher specific cake volume as compared to commercial shortening (CS). In customer acceptance test, Madeira cake made from 40DS56 shortening scored the highest rating for all sensory attributes, including overall customer acceptability. It had given an indication that 40DS56 shortening formulation was the most suitable fat blends to be used as bakery shortening.
出处 《Journal of Food Science and Engineering》 2015年第2期58-66,共9页 食品科学与工程(英文版)(美国)
关键词 DIACYLGLYCEROL SHORTENING BAKING sensory. 面包配方 甘油二酯 烘焙性能 感官评价 理化性质 二元共混体系 脂肪酸组成 差示扫描量热法
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