Comparison of the Bakery Products Made Commercial Fat or Low Trans Fat

일반 고체지와 저트랜스 고체지를 이용한 베이커리 제품의 특성 비교

  • Hwang, Pu-Yeon (Dept. of Food Science and Technology, Chungnam National University) ;
  • Kim, Yu-Mi (Dept. of Food Science and Technology, Chungnam National University) ;
  • Lee, Ki-Teak (Dept. of Food Science and Technology, Chungnam National University)
  • Published : 2007.02.28

Abstract

Breads and cookies made with conventional or low-trans fat(margarine and shortening) were analyzed by determining their trans fat content, textural properties and color values after production. The trans fatty acids content in conventional margarine was three times higher than that of low-trans margarine. Moreover, the content of trans fatty acids in the conventional shortening was 49 times higher than that of low-trans shortening. The trans fatty acid contents of cookies and breads made with low-trans fat, can be reduced more than 2 to 75 times compared to cookies and breads made with conventional fat. In the produced cookies and breads, the color values and textural properties(hardness, springiness, cohesiveness, gumminess and chewiness) did not differ significantly when the conventional fat or low-trans fat was used.