{'fraction_non_alphanumeric': 0.02560124127230411, 'fraction_numerical': 0.0069821567106283944, 'mean_word_length': 5.262135922330097, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Functional Effect of Fully Hydrogenated Palm Oil-based Emulsifiers on Baking Performance of White Bread

Breadmaking experiments were undertaken to investigate the effect of addition of selected fully hydrogenated palm oil-based emulsifiers (DATEM, SSL and DMG) on the baking performance of open top white breads in terms of volume, oven spring, weight, density, color, crumb texture and shelf life using the strong and weak flours. The bread samples were prepared using straight dough method with standardized formulation for every experiment except varying six usage levels of emulsifier from 0.0% (control sample) up to 1.25% based on flour weight. The properties of bread were objectively measured and quantitatively analyzed using analysis of variance (ANOVA) with 5% significance level. Emulsifier performed most effectively at a usage level of 0.50% of flour weight. DATEM was effective as volume and oven spring improver while SSL was effective in improving crumb texture. As overall, emulsifier added breads had larger volume, higher oven spring, lower weight and density, whiter color, finer crumb texture and longer shelf life compared to control breads. The improvement in baking performance with added emulsifier was more prominent for the strong flour compared to weak flour.