Characteristics of White Pan Bread as Affected by Tempering of the Fat Ingredient

Cereal Chem. 73(4):462-465 This study investigated the effect of tempering of four shortening for- ening. Texture of the shortenings was profoundly affected by increasing mulations on the baking characteristics of white pan bread. The fats used the level of POS. Tempering at 23°C of all formulations resulted in a were palm oil and blends of palm oil (PO) and palm stearin (POS) tem- firmer texture than tempering at 10 or 30 0 C. Shortening tempered at 10°C pered for two days at 10, 23, and 30°C before being stored at room tem- produced significantly (P < 0.05) firmer dough texture than those temperature (23°C). Increasing the level of PO increased the solid fat content pered at 23 or 30tC. Specific volume of bread ranged from 4.11 to 4.43 (SFC) of the shortenings at each tempering treatment. Increasing the cm 3 /g. Significantly (P < 0.05) softer breads were obtained with shorttemperature of the tempering treatment decreased the SFC of each short- enings tempered at 30°C than with those tempered at 10 or 23tC. Bakery foods are the major cereal products available to consumers. Among the bakery products, bread has been the principle food in over half of the countries around the world (Chung and Pomeranz, 1983). Compared to other types of baked goods, breads require small amounts of fats (2-4%). Although breads require less fat than other baked goods, the amount of fat used in bread is significant because bread consumption is the largest of all the bakery goods. Lard has been the fat predominantly used in bread production for years. However, recent trends in the baking industry have been to substitute for animal fats or hydrogenated shortenings with vegetable oils and surfactants (Chung and Pomeranz 1983, Hartnett and Thalheimer 1979). This trend is due to several reasons, such as health, nutrition, availability, and handling and storage, as well as religious considerations of certain group of consumers. Oils and fats contribute to tenderness of various baked products. In breads, the basic ingredients are flour, liquid, and yeast. Fat, sugar, and salt are added to improve texture and flavor. Proper amount of fat or shortening in bread dough improves the volume, grain, texture, crust tenderness, and keeping quality of the bread and makes the dough more elastic (Sultan 1980). Characteristics of bread and buns made with lard and vegetable oils have been studied by Kamel (1992). He reported that breads made with palm oil (PO) and lard were of higher specific volumes than those made with canola or soya oils. The use of PO can be maximized by employing modification processes such as fractionation, blending, interesterification, or hydrogenation. The fractionation process of PO yields the liquid fraction, palm olein, and the solid fraction palm stearin (POS) which is considered a by-product. Palm olein is mainly used as a frying oil. POS, being a less expensive product, is very economical for shortening formulation, and it helps improve plasticity of the shortenings. This article reports work on the effect of tempering of shortenings based on PO and POS in white pan bread.