摘要：In this study, the effect of the use of semi-solid bakery and liquid shortenings (sunflower and cottonseed) at different levels (0.1 and 2%) together with 0.5% surfactant versus control such as sodium stearoyl 2-lactilate, mono gliserol stearate and unpurified technique lecithine on the qualitative characteristics of bread were examined. The results obtained at statistically significant level (p<0.05) are as followed. Shortening additions in relation to their saturation degree; increased the specific volume of the loaf, decreased crumb color intensity. The semisolid shortening was the best in crumb properties being grain, texture, white, ness and softness. The addition of shortening levels from control to 2% enhanced all bread properties. While the use of each surfactant was showing good results, the lecithin was the best among them in all bread properties expect for crumb color, due to the high and rich phospholipid content of unpurified lecithine. The use of liquid shortenings at the levels of 1 and 2% together with 0.5% surfactant level supplied a satisfactory results in bread characteristics equivalent to that of semi-solid bakery shortening. Except crumb color, the cottonseed oil becoming more saturated than sunflower oil, showed a more satisfactory results in the other crumb properties of the bread.
