Allanblackia and Soybean Bakery Fat Impact on Baking Performance of Bread

Abstract

Physicochemical features of Allanblackia and Soybean bakery fat and the impact of on baking performance of bread in terms of loaf volume, weight, height and oven spring was investigated. Outcome was compared with the commercial equivalent. Results showed that fat and solid fat content was higher in Allanblackia-soybean bakery fat than the control sample whereas water, melting point and salt content were highest in control sample. Allanblackia and soybean bakery fat in terms of baking performance, improved the loaf weight (238.15 g), height (80 mm), volume (471 cm3) and oven spring (0.81 cm) of bread better than the control sample which had loaf weight (216.35 g), loaf height (78.40mm), volume (446 cm3) and oven spring (0.71 cm). Loaf volume has commercial value for selling while low volume during baking is unacceptable to bakers. From the study, Allanblackia and soybean bakery fat had more impact on the physical properties of bread during baking over the control. It is therefore recommended for bread bakers as it will not only enhance baking performance but also encourage the use of indigenous products in the baking industries.

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