Characteristics of dough prepared with coconut oil

Characteristics of dough prepared with coconut oil

Background and objectives This study investigated the use of coconut oil as an alternative to butter and shortening in bread making by analyzing the dough characteristics for feasibility. Findings In the fermentation test, the pH of the dough containing oils and fats was reduced to

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Veröffentlicht in:Cereal chemistry 2023-09, Vol.100 (5), p.1173-1179
Hauptverfasser: Nemoto, Kaho, Kobayashi, Fumiyuki, Odake, Sachiko
Format: Artikel
Sprache:eng
Schlagworte:
bread
coconut oil
fermentation
gluten
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Beschreibung
Zusammenfassung:Background and objectives This study investigated the use of coconut oil as an alternative to butter and shortening in bread making by analyzing the dough characteristics for feasibility. Findings In the fermentation test, the pH of the dough containing oils and fats was reduced to
ISSN:0009-0352
1943-3638
DOI:10.1002/cche.10700