Four different types of lipids (palm oil, hydrogenated oil, shortening and mixture a minxture of 30% sunflower oil + 70% cotten seed oil were used to evaluate their effect on rheological properties, staling and organolyptic evaluation of pan bread. The four lipids were added as anti-staling materials to wheat (lour (76% extraction) at 2%, 4% and 6% levels. The addition of palm oil and hydrogenated oil at the three levels assured the good effect on bread freshness, enhance swelling power of bread and strengthen wheat flour retrading bread staling. Although the mixture of oils assured good effect on bread staling it was not good on the organolyptic properties. The more acceptable pan bread was obtained when hydrogenated oil and shortening were used.
MANSOUR, S. M., KASSEM, A. M., & ABDEL-LATEEF, B. M. (1995). EFFECT OF DIFFERENT LIPIDS ON PAN BREAD PROPERTIES. Egyptian Journal of Agricultural Research, 73(3), 773-784. doi: 10.21608/ejar.1995.442178
MLA
SAEED M. MANSOUR; AHMED M. KASSEM; BOTHYYNA M. ABDEL-LATEEF. "EFFECT OF DIFFERENT LIPIDS ON PAN BREAD PROPERTIES", Egyptian Journal of Agricultural Research, 73, 3, 1995, 773-784. doi: 10.21608/ejar.1995.442178
HARVARD
MANSOUR, S. M., KASSEM, A. M., ABDEL-LATEEF, B. M. (1995). 'EFFECT OF DIFFERENT LIPIDS ON PAN BREAD PROPERTIES', Egyptian Journal of Agricultural Research, 73(3), pp. 773-784. doi: 10.21608/ejar.1995.442178
VANCOUVER
MANSOUR, S. M., KASSEM, A. M., ABDEL-LATEEF, B. M. EFFECT OF DIFFERENT LIPIDS ON PAN BREAD PROPERTIES. Egyptian Journal of Agricultural Research, 1995; 73(3): 773-784. doi: 10.21608/ejar.1995.442178
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