Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor, Malaysia.
J Sci Food Agric. 2010 Oct;90(13):2310-7. doi: 10.1002/jsfa.4088.
Diacylglycerol (DAG), which has health-enhancing properties, is sometimes added to bakery shortening to produce baked products with enhanced physical functionality. Nevertheless, the quantity present is often too little to exert any positive healthful effects. This research aimed to produce bakery shortenings containing significant amounts of palm diacyglycerol (PDG). Physicochemical, textural and viscoelastic properties of the PDG bakery shortenings during 3 months storage were evaluated and compared with those of commercial bakery shortening (CS).
PDG bakery shortenings (DS55, DS64 and DS73) had less significant increments in slip melting point (SMP), solid fat content (SFC) and hardness during storage as compared to CS. Unlike CS, melting behaviour and viscoelastic properties of PDG bakery shortenings remained unchanged during storage. As for polymorphic transformation, CS contained only β crystals after 8 weeks of storage. PDG bakery shortenings managed to retard polymorphic transformation for up to 10 weeks of storage in DS55 and 12 weeks of storage in DS64 and DS73.
PDG bakery shortenings had similar if not better storage stability as compared to CS. This is mainly due to the ability of DAG to retard polymorphic transformation from β' to β crystals. Thus, incorporation of DAG improved physical functionality of bakery shortening.
具有增强健康特性的二酰基甘油（DAG）有时会被添加到烘焙油中，以生产具有增强的物理功能的烘焙产品。然而，其含量通常太少，无法产生任何积极的健康效果。本研究旨在生产含有大量棕榈二酰基甘油（PDG）的烘焙油。评估了 PDG 烘焙油在 3 个月储存期间的理化性质、质构和粘弹性特性，并与商业烘焙油（CS）进行了比较。
与 CS 相比，PDG 烘焙油（DS55、DS64 和 DS73）在储存过程中滑熔点（SMP）、固体脂肪含量（SFC）和硬度的增加幅度较小。与 CS 不同，PDG 烘焙油的熔融行为和粘弹性特性在储存过程中保持不变。至于晶型转变，CS 在储存 8 周后仅含有β晶体。PDG 烘焙油在 DS55 中可将晶型转变推迟长达 10 周，在 DS64 和 DS73 中可将晶型转变推迟长达 12 周。
与 CS 相比，PDG 烘焙油具有相似甚至更好的储存稳定性。这主要是由于 DAG 能够延缓从β'到β晶体的晶型转变。因此，DAG 的加入提高了烘焙油的物理功能。
