The Effect Of Rice Bran Oil And Its Oil Fraction As Shortening Substitute In Bread Production
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 microstru...
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my-usm-ep.603742024-04-15T02:35:13Z The Effect Of Rice Bran Oil And Its Oil Fraction As Shortening Substitute In Bread Production 2023-04 Eng, Hui Yi T1-995 Technology(General) 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. 2023-04 Thesis http://eprints.usm.my/60374/ http://eprints.usm.my/60374/1/Pages%20from%20ENG%20HUI%20YI%20-%20TESIS.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri (School of Industrial Technology) |
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Universiti Sains Malaysia |
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USM Institutional Repository |
| language |
English |
| topic |
T1-995 Technology(General) |
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T1-995 Technology(General) Eng, Hui Yi The Effect Of Rice Bran Oil And Its Oil Fraction As Shortening Substitute In Bread Production |
| description |
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. |
| format |
Thesis |
| qualification_level |
Master's degree |
| author |
Eng, Hui Yi |
| author_facet |
Eng, Hui Yi |
| author_sort |
Eng, Hui Yi |
| title |
The Effect Of Rice Bran Oil And Its Oil Fraction As Shortening Substitute In Bread Production |
| title_short |
The Effect Of Rice Bran Oil And Its Oil Fraction As Shortening Substitute In Bread Production |
| title_full |
The Effect Of Rice Bran Oil And Its Oil Fraction As Shortening Substitute In Bread Production |
| title_fullStr |
The Effect Of Rice Bran Oil And Its Oil Fraction As Shortening Substitute In Bread Production |
| title_full_unstemmed |
The Effect Of Rice Bran Oil And Its Oil Fraction As Shortening Substitute In Bread Production |
| title_sort |
effect of rice bran oil and its oil fraction as shortening substitute in bread production |
| granting_institution |
Universiti Sains Malaysia |
| granting_department |
Pusat Pengajian Teknologi Industri (School of Industrial Technology) |
| publishDate |
2023 |
| url |
http://eprints.usm.my/60374/1/Pages%20from%20ENG%20HUI%20YI%20-%20TESIS.pdf |
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1804888924884041728 |