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KMID : 0380619920240030251
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 3 p.251 ~ p.255
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Effect of Interesterified Lard for the Preparation of Pie Crust
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Abstract
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Lard was randomly interesterified to improve handling efficiency with increase of plasticity, and it´s physicochemical properties and adaptability for making pie were investigated. Fatty acid and triacylglycerol composition were not changed after interesterification. Interesterified lard could be useful during winter because the handling was convenient due to drop in the temperature range of 18∼23.5 ℃ in lard and 13∼19.5℃ in interesterified lard with SFI 15∼25. Interesterified lard was decreased in the extensibility by change of crystal form, and not suitable for making pie as the inferior characters for layers forming, appearance and shortness. But interesterified lard mixed with plastic fat of high extensibility showed the possibility of making pie, and the maximum mixture ratio was 50% for good pie quality.
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