Physicochemical Properties, Baking Performance and Sensory Evaluation of Bakery Shortening Enriched with Diacylglycerol  

作　　者：Noor Hidayu Othman Ahmadilfitri Md Noor Mohd Suria Affandi Yusoff 

机构地区：[1]Sime Darby Research Sdn. Bhd., R&D Centre-Downstream, Lot 2664, Jalan Pulau Carey, Pulau Carey 42960, Selangor, Malaysia

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）

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.

关 键 词：DIACYLGLYCEROL SHORTENING BAKING sensory. 

分 类 号：TQ641[化学工程—精细化工] TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]