The Effect Of Rice Bran Oil And Its Oil Fraction As Shortening Substitute In Bread Production

Eng, Hui Yi (2023) The Effect Of Rice Bran Oil And Its Oil Fraction As Shortening Substitute In Bread Production. Masters thesis, Universiti Sains Malaysia.

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Abstract

The study is aimed to study the feasibility of RBO and RBOF as shortening replacer in bread production. In the first phase of this study, the chemical, textural, and thermal properties of CS, RBO, and RBOF were studied and compared. In the second phase study, the rheological, textural, and microstructural properties were determined among dough DS, DO and DF respectively.

Item Type: Thesis (Masters)
Subjects: T Technology > T Technology (General) > T1-995 Technology(General)
Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis
Depositing User: Mr Aizat Asmawi Abdul Rahim
Date Deposited: 15 Apr 2024 02:35
Last Modified: 15 Apr 2024 02:35
URI: http://eprints.usm.my/id/eprint/60374

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