Quality Evaluation of Bread Made By Substitution of Bakery Fat with Bullet Pear (Canarium Schweinfurthii) Fruit Oil

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Abstract
Bullet pear (Canarium schweinfurthii) fruit oil was used as a replacement for bakery fat in bread production. Five loaves of bread samples were baked, the control sample was baked with 100% bakery fat and the other four loaves were baked with bullet pear fruit (BPF) oils as substitute for the bakery fat at 25, 50, 75 and 100% levels. The proximate, physical parameters and sensory quality analyses were carried on of these five loaves samples. The results showed some significant differences (P
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APA

Ugwu, A. (2018). Quality Evaluation of Bread Made By Substitution of Bakery Fat with Bullet Pear (Canarium Schweinfurthii) Fruit Oil. Afribary. Retrieved from https://afribary.com/works/quality-evaluation-of-bread-made-by-substitution-of-bakery-fat-with-bullet-pear-canarium-schweinfurthii-fruit-oil-4854

MLA 8th

Ugwu, Anderson "Quality Evaluation of Bread Made By Substitution of Bakery Fat with Bullet Pear (Canarium Schweinfurthii) Fruit Oil" Afribary. Afribary, 29 Jan. 2018, https://afribary.com/works/quality-evaluation-of-bread-made-by-substitution-of-bakery-fat-with-bullet-pear-canarium-schweinfurthii-fruit-oil-4854. Accessed 01 Dec. 2022.

MLA7

Ugwu, Anderson . "Quality Evaluation of Bread Made By Substitution of Bakery Fat with Bullet Pear (Canarium Schweinfurthii) Fruit Oil". Afribary, Afribary, 29 Jan. 2018. Web. 01 Dec. 2022. < https://afribary.com/works/quality-evaluation-of-bread-made-by-substitution-of-bakery-fat-with-bullet-pear-canarium-schweinfurthii-fruit-oil-4854 >.

Chicago

Ugwu, Anderson . "Quality Evaluation of Bread Made By Substitution of Bakery Fat with Bullet Pear (Canarium Schweinfurthii) Fruit Oil" Afribary (2018). Accessed December 01, 2022. https://afribary.com/works/quality-evaluation-of-bread-made-by-substitution-of-bakery-fat-with-bullet-pear-canarium-schweinfurthii-fruit-oil-4854