RESUMO
Studies were carried out to replace bakery shortening with refined rice bran oil in bread preparation. Physico-chemical properties of bakery shortening and rice bran oil were studied. Rice bran oil was found to have a higher content of essential fatty acid linoleic acid (34.98%) as compared to that of bakery shortening (5.14%). Chemical composition of wheat flour used was also evaluation. Bread samples were prepared by replacing bakery shortening with rice bran oil at 0, 25, 50, 75 and 100% levels. Breads were examined for bread making quality i.e. loaf weight, loaf height, loaf volume and specific volume and organoleptic quality i.e. appearance, crust colour, crumb colour, aroma, texture, taste and overall acceptability on a 9 point hedonic scale. Statistical analysis regarding bread making quality and organoleptic quality of bread revealed that bread making and organoleptic quality of breads prepared after replacing bakery shortening with rice bran oil at 50% level varied significantly from that of control. Statistically significant variations were observed in the texture of breads prepared with shortening from that prepared after replacing bakery shortening with rice bran oil at 50% level.
