Recent developments in the use of shortenings and surfactants in breadmaking.

Haridas Rao, P. (1990) Recent developments in the use of shortenings and surfactants in breadmaking. Indian Food Industry, 9 (3). 28-32, 21 ref..

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Abstract

The major role of fat and surfactants in influencing bread quality, taste, texture, nutritive value and storage life are highlighted. Aspects considered include: developments in shortening (plastic shortening, fluid shortening and emulsifiers, powdered shortening; effects of shortening on bread quality; and interaction of wheat flour lipids and added shortening); and developments in surfactants (chemical structure; mechanism of surfactants in breadmaking; effect of surfactant on dough and bread quality; surfactants as a replacement of natural lipids in bread; and surfactants in high protein breads).

Item Type:	Article
Uncontrolled Keywords:	BAKERY-PRODUCTS; BREAD-; FATS-; SHORTENINGS-; SURFACTANTS-
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Feb 2022 06:26
Last Modified:	10 Feb 2022 06:26
URI:	http://ir.cftri.res.in/id/eprint/7997

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