About
Activity
715 followers
Experience & Education
Volunteer Experience
Publications
Courses
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San Francisco Baking Institute, Venoisserie I Class
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Texas A&M University, Trends in Margarine and Shortening Manufacturing, Non Trans Products
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Projects
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A Bakery Application Review of Partially Hydrogenated Shortening Alternatives
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An application review of partially hydrogenated oils (PHO) alternatives is
investigated in cookie, cake and icing shortenings and in donut deep frying
applications. PHO shortenings have long been the preferred bakery and
frying shortening due to their stability, temperature working range,
functionality and commercial availability. A yearlong shelf life study of
various PHO alternatives (exploring both domestic and tropical
alternatives) compares the oxidative stability…An application review of partially hydrogenated oils (PHO) alternatives is
investigated in cookie, cake and icing shortenings and in donut deep frying
applications. PHO shortenings have long been the preferred bakery and
frying shortening due to their stability, temperature working range,
functionality and commercial availability. A yearlong shelf life study of
various PHO alternatives (exploring both domestic and tropical
alternatives) compares the oxidative stability, application review and
texture analysis at 0 months, 6 months and 1 year. Palm oil is a common
alternative due to its saturated fatty acid profile—other alternatives
include interesterified (IE) liquid domestic oils (such as soybean and
canola) blended with fully hydrogenated soybean hard fat. IE blends allow
a variety of melting profile possibilities and, when combined with stable
high oleic soybean oil (HOSoy), can offer superior products similar to the
stability and functionality of PHO shortenings. -
Netflix Snack vs Chef
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Catch me in the Flaming Hot Cheetos episode!
Organizations
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Association for Women in Science
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- PresentThe leading advocate for women in STEM.
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IFT
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NRA
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