CHARACTERISTICS OF WHITE PAN BREAD AS AFFECTED BY TEMPERING OF THE FAT INGREDIENT

This study investigated the effect of tempering of four shortening for mulations on the baking characteristics of white pan bread. The fats u sed were palm oil and blends of palm oil (PO) and palm stearin (POS) t empered for two days at 10, 23, and 30 degrees C before being stored a t room temperature (23 degrees C). Increasing the level of PO increase d the solid fat content (SFC) of the shortenings at each tempering tre atment. Increasing the temperature of the tempering treatment decrease d the SFC of each shortening. Texture of the shortenings was profoundl y affected by increasing the level of POS, Tempering at 23 degrees C o f all formulations resulted in a firmer texture than tempering at 10 o r 30 degrees C. Shortening tempered at 10 degrees C produced significa ntly (P < 0.05) firmer dough texture than those tempered at 23 or 30 d egrees C. Specific volume of bread ranged from 4.11 to 4.43 cm(3)/g. S ignificantly (P < 0.05) softer breads were obtained with shortenings t empered at 30 degrees C than with those tempered at 10 or 23 degrees C .