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5.6. Bread shorteningThese shorteni
5.6. Bread shortening
These shortenings have a wide plastic range at room
temperature. The term ‘plastic’ implies a solid, non-fluid,
non-pourable, and non-pumpable shortening at room
temperature. A typical formulation of a plastic shortening is shown inTable 4(Gillies, 1974; Nelson, 1969).
The average shortening content in a bread formulation is about 3% based on flour weight. Bread dough is
formed after mixing flour, shortening, yeast, water, salt,
and other ingredients of importance. The bread dough
is then mixed, and the mixing results in aeration of the
bread dough due to the viscoelastic nature of the dough
(Elmehdi, 2001). Shortening has the function of providing lubrication in the process of dough mixing. Doughs
are then molded, and panned (sheeted), then placed in a
proofing cabinet for ‘proofing’. Proofing increases the
volume of the dough by allowing the gluten to regain its
elasticity and the yeast to produce gas. It is during
proofing that dough rises. The proofing is done at
37.5
C for 70 min (Elmehdi, 2001). Presence of sufficient SFC in the shortening is necessary to strengthen
the dough and therefore provide gas retention during
these initial stages of baking. Too much fat can inhibit
rising of dough during proofing.
5.7. Frying shortening
An increase in temperature dramatically raises the
rate at which fatty acids react with oxygen, promoting
rancidity, and therefore raising the peroxide value.
(Peroxide value measures the extent of oxidation
undergone by a fat or oil.) Fats and oils from different
sources have different levels of stability under such
conditions. A large number of factors influence the
deterioration of frying fat (Paul & Mittal, 1996; Sinram
& Hartman, 1989):
1. The turnover rate of the fat. (Defined as the
number of times the same oil is used for food
frying purposes).
2. The type of the food material (e.g. its moisture
content).
3. The type of the frying process.
4. The operating condition of a frying process (e.g.
exposure to moisture, oxygen, etc.).
5. Temperature.
6. Degree of unsaturation of the frying fat.
The most important characteristics for a good frying
shortening are flavor stability, frying stability, and oxidative stability (Covington & Unger, 1999). Unhydrogenated oil may be used if the turnover rate is high.
Shortening containing significant levels of linoleic acid
(as in unhydrogenated soybean oil) should not be used
for frying purposes. Unsaturated fatty acids are very
unstable in terms of oxidation and their incorporation
in food decreases the shelf life of the fried product.
Corn, sunflower, and cottonseed oils are the most suitable oils for frying purposes (Chrysam, 1985). Somewhat higher stability is achieved by using less
polyunsaturated liquid oils such as peanut, palm-olein,
or low linoleic sunflower oil. High smoke point is
another prerequisite for frying fats (Black & Mattil,
1951). (Smoke point is defined as the temperature at
which a fat gives off thin continuous wisps of smoke
when heated under specified conditions.) Hydrogenated
lauric fats are also used for frying but are only suitable
for low moisture and low temperature frying. The extent
to which the solid fat content of the shortening affects
the palatability of the food depends on the temperature
range over which food is to be consumed and the
amount of fat normally absorbed by the food. Because
deep frying shortenings are present on the surface of
foods, a high melting point can cause a greasy or waxy
taste in the mouth. Due to this reason, snack food
should be fried in a low-melting point fat (Chrysam,
1985). Chrysam (1985)also stated that use of coconut
oil results in a thin and non-greasy texture in a fried
food. For this reason, coconut fat is a good frying fat
These shortenings have a wide plastic range at room
temperature. The term ‘plastic’ implies a solid, non-fluid,
non-pourable, and non-pumpable shortening at room
temperature. A typical formulation of a plastic shortening is shown inTable 4(Gillies, 1974; Nelson, 1969).
The average shortening content in a bread formulation is about 3% based on flour weight. Bread dough is
formed after mixing flour, shortening, yeast, water, salt,
and other ingredients of importance. The bread dough
is then mixed, and the mixing results in aeration of the
bread dough due to the viscoelastic nature of the dough
(Elmehdi, 2001). Shortening has the function of providing lubrication in the process of dough mixing. Doughs
are then molded, and panned (sheeted), then placed in a
proofing cabinet for ‘proofing’. Proofing increases the
volume of the dough by allowing the gluten to regain its
elasticity and the yeast to produce gas. It is during
proofing that dough rises. The proofing is done at
37.5
C for 70 min (Elmehdi, 2001). Presence of sufficient SFC in the shortening is necessary to strengthen
the dough and therefore provide gas retention during
these initial stages of baking. Too much fat can inhibit
rising of dough during proofing.
5.7. Frying shortening
An increase in temperature dramatically raises the
rate at which fatty acids react with oxygen, promoting
rancidity, and therefore raising the peroxide value.
(Peroxide value measures the extent of oxidation
undergone by a fat or oil.) Fats and oils from different
sources have different levels of stability under such
conditions. A large number of factors influence the
deterioration of frying fat (Paul & Mittal, 1996; Sinram
& Hartman, 1989):
1. The turnover rate of the fat. (Defined as the
number of times the same oil is used for food
frying purposes).
2. The type of the food material (e.g. its moisture
content).
3. The type of the frying process.
4. The operating condition of a frying process (e.g.
exposure to moisture, oxygen, etc.).
5. Temperature.
6. Degree of unsaturation of the frying fat.
The most important characteristics for a good frying
shortening are flavor stability, frying stability, and oxidative stability (Covington & Unger, 1999). Unhydrogenated oil may be used if the turnover rate is high.
Shortening containing significant levels of linoleic acid
(as in unhydrogenated soybean oil) should not be used
for frying purposes. Unsaturated fatty acids are very
unstable in terms of oxidation and their incorporation
in food decreases the shelf life of the fried product.
Corn, sunflower, and cottonseed oils are the most suitable oils for frying purposes (Chrysam, 1985). Somewhat higher stability is achieved by using less
polyunsaturated liquid oils such as peanut, palm-olein,
or low linoleic sunflower oil. High smoke point is
another prerequisite for frying fats (Black & Mattil,
1951). (Smoke point is defined as the temperature at
which a fat gives off thin continuous wisps of smoke
when heated under specified conditions.) Hydrogenated
lauric fats are also used for frying but are only suitable
for low moisture and low temperature frying. The extent
to which the solid fat content of the shortening affects
the palatability of the food depends on the temperature
range over which food is to be consumed and the
amount of fat normally absorbed by the food. Because
deep frying shortenings are present on the surface of
foods, a high melting point can cause a greasy or waxy
taste in the mouth. Due to this reason, snack food
should be fried in a low-melting point fat (Chrysam,
1985). Chrysam (1985)also stated that use of coconut
oil results in a thin and non-greasy texture in a fried
food. For this reason, coconut fat is a good frying fat
0/5000
5.6. Bread shortening
These shortenings have a wide plastic range at room
temperature. The term ‘plastic’ implies a solid, non-fluid,
non-pourable, and non-pumpable shortening at room
temperature. A typical formulation of a plastic shortening is shown inTable 4(Gillies, 1974; Nelson, 1969).
The average shortening content in a bread formulation is about 3% based on flour weight. Bread dough is
formed after mixing flour, shortening, yeast, water, salt,
and other ingredients of importance. The bread dough
is then mixed, and the mixing results in aeration of the
bread dough due to the viscoelastic nature of the dough
(Elmehdi, 2001). Shortening has the function of providing lubrication in the process of dough mixing. Doughs
are then molded, and panned (sheeted), then placed in a
proofing cabinet for ‘proofing’. Proofing increases the
volume of the dough by allowing the gluten to regain its
elasticity and the yeast to produce gas. It is during
proofing that dough rises. The proofing is done at
37.5
C for 70 min (Elmehdi, 2001). Presence of sufficient SFC in the shortening is necessary to strengthen
the dough and therefore provide gas retention during
these initial stages of baking. Too much fat can inhibit
rising of dough during proofing.
5.7. Frying shortening
An increase in temperature dramatically raises the
rate at which fatty acids react with oxygen, promoting
rancidity, and therefore raising the peroxide value.
(Peroxide value measures the extent of oxidation
undergone by a fat or oil.) Fats and oils from different
sources have different levels of stability under such
conditions. A large number of factors influence the
deterioration of frying fat (Paul & Mittal, 1996; Sinram
& Hartman, 1989):
1. The turnover rate of the fat. (Defined as the
number of times the same oil is used for food
frying purposes).
2. The type of the food material (e.g. its moisture
content).
3. The type of the frying process.
4. The operating condition of a frying process (e.g.
exposure to moisture, oxygen, etc.).
5. Temperature.
6. Degree of unsaturation of the frying fat.
The most important characteristics for a good frying
shortening are flavor stability, frying stability, and oxidative stability (Covington & Unger, 1999). Unhydrogenated oil may be used if the turnover rate is high.
Shortening containing significant levels of linoleic acid
(as in unhydrogenated soybean oil) should not be used
for frying purposes. Unsaturated fatty acids are very
unstable in terms of oxidation and their incorporation
in food decreases the shelf life of the fried product.
Corn, sunflower, and cottonseed oils are the most suitable oils for frying purposes (Chrysam, 1985). Somewhat higher stability is achieved by using less
polyunsaturated liquid oils such as peanut, palm-olein,
or low linoleic sunflower oil. High smoke point is
another prerequisite for frying fats (Black & Mattil,
1951). (Smoke point is defined as the temperature at
which a fat gives off thin continuous wisps of smoke
when heated under specified conditions.) Hydrogenated
lauric fats are also used for frying but are only suitable
for low moisture and low temperature frying. The extent
to which the solid fat content of the shortening affects
the palatability of the food depends on the temperature
range over which food is to be consumed and the
amount of fat normally absorbed by the food. Because
deep frying shortenings are present on the surface of
foods, a high melting point can cause a greasy or waxy
taste in the mouth. Due to this reason, snack food
should be fried in a low-melting point fat (Chrysam,
1985). Chrysam (1985)also stated that use of coconut
oil results in a thin and non-greasy texture in a fried
food. For this reason, coconut fat is a good frying fat
These shortenings have a wide plastic range at room
temperature. The term ‘plastic’ implies a solid, non-fluid,
non-pourable, and non-pumpable shortening at room
temperature. A typical formulation of a plastic shortening is shown inTable 4(Gillies, 1974; Nelson, 1969).
The average shortening content in a bread formulation is about 3% based on flour weight. Bread dough is
formed after mixing flour, shortening, yeast, water, salt,
and other ingredients of importance. The bread dough
is then mixed, and the mixing results in aeration of the
bread dough due to the viscoelastic nature of the dough
(Elmehdi, 2001). Shortening has the function of providing lubrication in the process of dough mixing. Doughs
are then molded, and panned (sheeted), then placed in a
proofing cabinet for ‘proofing’. Proofing increases the
volume of the dough by allowing the gluten to regain its
elasticity and the yeast to produce gas. It is during
proofing that dough rises. The proofing is done at
37.5
C for 70 min (Elmehdi, 2001). Presence of sufficient SFC in the shortening is necessary to strengthen
the dough and therefore provide gas retention during
these initial stages of baking. Too much fat can inhibit
rising of dough during proofing.
5.7. Frying shortening
An increase in temperature dramatically raises the
rate at which fatty acids react with oxygen, promoting
rancidity, and therefore raising the peroxide value.
(Peroxide value measures the extent of oxidation
undergone by a fat or oil.) Fats and oils from different
sources have different levels of stability under such
conditions. A large number of factors influence the
deterioration of frying fat (Paul & Mittal, 1996; Sinram
& Hartman, 1989):
1. The turnover rate of the fat. (Defined as the
number of times the same oil is used for food
frying purposes).
2. The type of the food material (e.g. its moisture
content).
3. The type of the frying process.
4. The operating condition of a frying process (e.g.
exposure to moisture, oxygen, etc.).
5. Temperature.
6. Degree of unsaturation of the frying fat.
The most important characteristics for a good frying
shortening are flavor stability, frying stability, and oxidative stability (Covington & Unger, 1999). Unhydrogenated oil may be used if the turnover rate is high.
Shortening containing significant levels of linoleic acid
(as in unhydrogenated soybean oil) should not be used
for frying purposes. Unsaturated fatty acids are very
unstable in terms of oxidation and their incorporation
in food decreases the shelf life of the fried product.
Corn, sunflower, and cottonseed oils are the most suitable oils for frying purposes (Chrysam, 1985). Somewhat higher stability is achieved by using less
polyunsaturated liquid oils such as peanut, palm-olein,
or low linoleic sunflower oil. High smoke point is
another prerequisite for frying fats (Black & Mattil,
1951). (Smoke point is defined as the temperature at
which a fat gives off thin continuous wisps of smoke
when heated under specified conditions.) Hydrogenated
lauric fats are also used for frying but are only suitable
for low moisture and low temperature frying. The extent
to which the solid fat content of the shortening affects
the palatability of the food depends on the temperature
range over which food is to be consumed and the
amount of fat normally absorbed by the food. Because
deep frying shortenings are present on the surface of
foods, a high melting point can cause a greasy or waxy
taste in the mouth. Due to this reason, snack food
should be fried in a low-melting point fat (Chrysam,
1985). Chrysam (1985)also stated that use of coconut
oil results in a thin and non-greasy texture in a fried
food. For this reason, coconut fat is a good frying fat
Sedang diterjemahkan, harap tunggu..
5.6. Roti memperpendek
shortening ini memiliki berbagai plastik lebar di kamar
suhu. Istilah 'plastik' menyiratkan padat, non-cairan,
non-dituang, dan shortening non-dipompa di kamar
suhu. Formulasi khas dari pemendekan plastik diperlihatkan pada Tabel 4 (Gillies, 1974; Nelson, 1969).
Kandungan shortening rata dalam formulasi roti adalah sekitar 3% berdasarkan berat tepung. Adonan roti
terbentuk setelah pencampuran tepung, mentega, ragi, air, garam,
dan bahan-bahan penting lainnya. Roti Adonan
ini kemudian dicampur, dan hasil pencampuran di aerasi dari
adonan roti karena sifat viskoelastik dari adonan
(Elmehdi, 2001). Shortening memiliki fungsi memberikan pelumasan dalam proses adonan pencampuran. Adonan
kemudian dibentuk, dan menyorot (sheeted), kemudian ditempatkan dalam
kabinet pemeriksaan untuk 'pemeriksaan'. Proofing meningkatkan
volume adonan dengan memungkinkan gluten untuk mendapatkan kembali nya
elastisitas dan ragi untuk menghasilkan gas. Hal ini selama
pemeriksaan yang adonan naik. Pemeriksaan yang dilakukan pada
37,5
?
C selama 70 menit (Elmehdi, 2001). Kehadiran SFC cukup dalam mentega diperlukan untuk memperkuat
adonan dan karena itu memberikan retensi gas selama
tahap-tahap awal baking. Terlalu banyak lemak dapat menghambat
meningkatnya adonan selama pemeriksaan.
5.7. Goreng memperpendek
Peningkatan suhu secara dramatis meningkatkan
tingkat di mana asam lemak bereaksi dengan oksigen, mempromosikan
tengik, dan karena itu meningkatkan nilai peroksida.
(tindakan nilai Peroksida tingkat oksidasi
mengalami oleh lemak atau minyak.) Lemak dan minyak dari berbagai
sumber memiliki berbagai tingkat stabilitas di bawah seperti
kondisi. Sejumlah besar faktor yang mempengaruhi
kerusakan menggoreng lemak (Paul & Mittal, 1996; Sinram
& Hartman, 1989):
1. Tingkat perputaran lemak. (Ditetapkan sebagai
berapa kali minyak yang sama digunakan untuk makanan
tujuan menggoreng).
2. Jenis bahan makanan (misalnya kelembaban
konten).
3. Jenis proses penggorengan.
4. Kondisi operasi proses penggorengan (misalnya
paparan kelembaban, oksigen, dll).
5. Suhu.
6. Derajat ketidakjenuhan dari lemak goreng.
Karakteristik yang paling penting untuk menggoreng baik
shortening adalah stabilitas rasa, stabilitas menggoreng, dan stabilitas oksidatif (Covington & Unger, 1999). Minyak Unhydrogenated dapat digunakan jika tingkat turnover tinggi.
Shortening mengandung tingkat signifikan asam linoleat
(seperti dalam minyak kedelai unhydrogenated) tidak boleh digunakan
untuk menggoreng tujuan. Asam lemak tak jenuh sangat
tidak stabil dalam hal oksidasi dan penggabungan mereka
dalam makanan menurunkan umur simpan produk goreng.
Jagung, bunga matahari, dan minyak biji kapas adalah minyak yang paling cocok untuk menggoreng tujuan (Chrysam, 1985). Stabilitas agak lebih tinggi dicapai dengan menggunakan kurang
minyak cair tak jenuh ganda seperti kacang, kelapa-olein,
atau minyak bunga matahari linoleat rendah. Titik asap tinggi
prasyarat lain untuk lemak menggoreng (Black & Mattil,
1951). (Titik asap didefinisikan sebagai suhu di
mana lemak memberikan off gumpalan terus menerus asap tipis
bila dipanaskan dalam kondisi tertentu.) terhidrogenasi
lemak laurat juga digunakan untuk menggoreng tetapi hanya cocok
untuk kelembaban rendah dan menggoreng suhu rendah. Sejauh
mana kadar lemak padat dari pemendekan mempengaruhi
palatabilitas makanan tergantung pada suhu
kisaran di mana makanan yang harus dikonsumsi dan
jumlah lemak biasanya diserap oleh makanan. Karena
shortening deep frying yang hadir pada permukaan
makanan, titik lebur tinggi dapat menyebabkan berminyak atau lilin
rasa di mulut. Karena alasan ini, makanan ringan
harus digoreng dalam low-leleh titik lemak (Chrysam,
1985). Chrysam (1985) juga menyatakan bahwa penggunaan kelapa
hasil minyak dalam tekstur tipis dan non-berminyak dalam goreng
makanan. Untuk alasan ini, lemak kelapa adalah lemak penggorengan yang baik
shortening ini memiliki berbagai plastik lebar di kamar
suhu. Istilah 'plastik' menyiratkan padat, non-cairan,
non-dituang, dan shortening non-dipompa di kamar
suhu. Formulasi khas dari pemendekan plastik diperlihatkan pada Tabel 4 (Gillies, 1974; Nelson, 1969).
Kandungan shortening rata dalam formulasi roti adalah sekitar 3% berdasarkan berat tepung. Adonan roti
terbentuk setelah pencampuran tepung, mentega, ragi, air, garam,
dan bahan-bahan penting lainnya. Roti Adonan
ini kemudian dicampur, dan hasil pencampuran di aerasi dari
adonan roti karena sifat viskoelastik dari adonan
(Elmehdi, 2001). Shortening memiliki fungsi memberikan pelumasan dalam proses adonan pencampuran. Adonan
kemudian dibentuk, dan menyorot (sheeted), kemudian ditempatkan dalam
kabinet pemeriksaan untuk 'pemeriksaan'. Proofing meningkatkan
volume adonan dengan memungkinkan gluten untuk mendapatkan kembali nya
elastisitas dan ragi untuk menghasilkan gas. Hal ini selama
pemeriksaan yang adonan naik. Pemeriksaan yang dilakukan pada
37,5
?
C selama 70 menit (Elmehdi, 2001). Kehadiran SFC cukup dalam mentega diperlukan untuk memperkuat
adonan dan karena itu memberikan retensi gas selama
tahap-tahap awal baking. Terlalu banyak lemak dapat menghambat
meningkatnya adonan selama pemeriksaan.
5.7. Goreng memperpendek
Peningkatan suhu secara dramatis meningkatkan
tingkat di mana asam lemak bereaksi dengan oksigen, mempromosikan
tengik, dan karena itu meningkatkan nilai peroksida.
(tindakan nilai Peroksida tingkat oksidasi
mengalami oleh lemak atau minyak.) Lemak dan minyak dari berbagai
sumber memiliki berbagai tingkat stabilitas di bawah seperti
kondisi. Sejumlah besar faktor yang mempengaruhi
kerusakan menggoreng lemak (Paul & Mittal, 1996; Sinram
& Hartman, 1989):
1. Tingkat perputaran lemak. (Ditetapkan sebagai
berapa kali minyak yang sama digunakan untuk makanan
tujuan menggoreng).
2. Jenis bahan makanan (misalnya kelembaban
konten).
3. Jenis proses penggorengan.
4. Kondisi operasi proses penggorengan (misalnya
paparan kelembaban, oksigen, dll).
5. Suhu.
6. Derajat ketidakjenuhan dari lemak goreng.
Karakteristik yang paling penting untuk menggoreng baik
shortening adalah stabilitas rasa, stabilitas menggoreng, dan stabilitas oksidatif (Covington & Unger, 1999). Minyak Unhydrogenated dapat digunakan jika tingkat turnover tinggi.
Shortening mengandung tingkat signifikan asam linoleat
(seperti dalam minyak kedelai unhydrogenated) tidak boleh digunakan
untuk menggoreng tujuan. Asam lemak tak jenuh sangat
tidak stabil dalam hal oksidasi dan penggabungan mereka
dalam makanan menurunkan umur simpan produk goreng.
Jagung, bunga matahari, dan minyak biji kapas adalah minyak yang paling cocok untuk menggoreng tujuan (Chrysam, 1985). Stabilitas agak lebih tinggi dicapai dengan menggunakan kurang
minyak cair tak jenuh ganda seperti kacang, kelapa-olein,
atau minyak bunga matahari linoleat rendah. Titik asap tinggi
prasyarat lain untuk lemak menggoreng (Black & Mattil,
1951). (Titik asap didefinisikan sebagai suhu di
mana lemak memberikan off gumpalan terus menerus asap tipis
bila dipanaskan dalam kondisi tertentu.) terhidrogenasi
lemak laurat juga digunakan untuk menggoreng tetapi hanya cocok
untuk kelembaban rendah dan menggoreng suhu rendah. Sejauh
mana kadar lemak padat dari pemendekan mempengaruhi
palatabilitas makanan tergantung pada suhu
kisaran di mana makanan yang harus dikonsumsi dan
jumlah lemak biasanya diserap oleh makanan. Karena
shortening deep frying yang hadir pada permukaan
makanan, titik lebur tinggi dapat menyebabkan berminyak atau lilin
rasa di mulut. Karena alasan ini, makanan ringan
harus digoreng dalam low-leleh titik lemak (Chrysam,
1985). Chrysam (1985) juga menyatakan bahwa penggunaan kelapa
hasil minyak dalam tekstur tipis dan non-berminyak dalam goreng
makanan. Untuk alasan ini, lemak kelapa adalah lemak penggorengan yang baik
Sedang diterjemahkan, harap tunggu..
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- Go on
- These factors influence the macroscopic
- jangan terlalu lelah..nanti bisa jatuh s
- a cycle of specific activity.
- Contents1. Introduction ................
- These factors influence the macroscopic
- Kami menikmati pemandangan di sumatra ba
- AbstractA critical introduction to lipid
- Contents1. Introduction ................
- Kami menikmati pemandangan disumatra bar
- Contrary to instruments like advertising
- These factors influence the macroscopic
- Contrary to instruments like advertising
- These factors influence the macroscopic
- hopefully we can go on like this forever
- These factors influence the macroscopic
- Contents1. Introduction ................
- These factors influence the macroscopic
- sampai kapanpun
- hari ini saya sangat marah, kepada teman
- Contents1. Introduction ................
- Kami menikmati pemandangan d isumatra ba
- semoga bisa terus seperti ini untuk sela
- hari ini saya sangat marah, kepada teman
