OPPORTUNITIES ON STEARINS INTEGRATION IN BREAD MANUFACTURING AS A RESULT OF DRY FRACTIONATION PORK LARD

References: 17th International Multidisciplinary Scientific GeoConference SGEM 2017, www.sgem.org, SGEM2017 Conference Proceedings, ISBN 978-619-7408-12-6 / ISSN 1314-2704, 29 June - 5 July, 2017, Vol. 17, Issue 61, 853-860 pp, DOI: 10.5593/sgem2017/61/S25.111

ABSTRACT

Developing lipid products with colloidal structurally and functionally modified properties, others than the starting base, playing a structural role in the integrated product and the role of mycelia carriers to ensure a health status is relatively recent and it is the result of accepting the idea that foods play a determining role in the prophylactics and therapy of certain conditions. The paper approaches two main aspects: 1 – methods of modifying lipids (simple stir, hydrogenation, interesterification, fractioning), continuously optimised through a scientific understanding of physic-chemical-colloidal processes. In general terms, “fractioning” describes processes of fractioned crystallisation of triglycerides (with major influence parameters represented by duration and temperature) from a lipid mixture aiming at removing highmelting interval structures and their mechanical separation; 2 – integrating lipid fractions (oleins) in the manufacturing process of panification produce (bread) with classical technology. Stricto sensu, dry fractioning is the procedure through which oils and natural fats or already modified fats are separated into solid/liquid fractions (stearins/oleins).

Keywords: modified lipids, physic-chemical-colloidal processes, dry fractioning, fractioned crystallisation, stearins.