A study was carried out to characterize bakery fats made from palm oil products and soyabean oil, and to evaluate their potential for the production of sweet short crust pastry. The three bakery fats were coded as 783, 784 and 785. They consisted of 50% soft palm stearin (IV 40), 20% palm oil and 30% soyabean oil (sample 783), 60% soft palm stearin (IV 40), 10% palm kernel oil and 30% soyabean oil (sample 784), and 40% hard palm stearin (IV 28), 10% palm kernel oil and 50% soyabean oil (sample 785). Results showed that the slip melting point of the fats ranged from 44.7°C to 48.8°C, and their dropping points ranged from 43.4°C to 48.6°C. Samples 783 and 784 had steeper solid fat content curves than sample 785. In terms of consistency, sample 783 was the softest while sample 784 was the firmest. The three bakery fats were rich in palmitic acid (33.5% to 39.8%) and oleic acids (22.3% to 30.8%). Sample 783 contained both â and â’crystals while the other two samples contained only â crystals. Sensory evaluation results by Hedonic Scoring on the short crusts showed that all samples received scores greater than 6, indicating that they were all acceptable and that the three bakery fats were suitable for making sweet short crust.

Kajian telah dijalankan untuk mengenal pasti ciriciri lemak bakeri yang diperbuat daripada produk minyak sawit dan minyak soya, dan untuk menilai potensi bagi pengeluaran sweet short crust pastry. Lemak bakeri ini diberi kod 783, 784 dan 785. Produk ini terdiri daripada 50% stearin sawit lembut (IV 40), 20% minyak sawit dan 30% minyak soya (sampel 783), 60% stearin sawit lembut (IV 40), 10% minyak isirung sawit dan 30% minyak soya (sampel 784), dan 40% stearin sawit keras (IV 28), 10% minyak isirung sawit dan 50% minyak soya (sampel 785). Keputusan menunjukkan takat lebur lemak adalah di antara 44.7oC hingga 48.8oC, dan takat gelincir di antara 43.4oChingga 48.6oC. Sampel 783 dan 784 mempunyai keluk kandungan lemak yang lebih curam berbanding sampel 785. Dari segi konsistensi, sampel 783 adalah paling lembut manakala sampel 784 lebih keras. Ketiga-tiga lemak bakeri ini mempunyai asid palmitik (33.5% ke 39.8%) dan asid oleik (22.3% ke 30.8%) yang tinggi. Sampel 783 mengandungi kedua-dua kristal â dan â’ manakala dua sample yang lain hanya mengandungi â kristal. Keputusan penilaian sensori menggunakan Skala Hedonic menunjukkan kesemua sampel mendapat skor melebihi 6. Ini menunjukkan bahawa kesemuanya boleh diterima dan ketiga-tiga lemak bakeri ini amat sesuai dalam pembuatan sweet short crust pastry.