Abstract: In order to evaluate the effectiveness of the use of special-purpose chicken fat shortening for baking, the consumer acceptance of bread was analyzed by sensory evaluation and solid phase micro-extraction-gas chromatographic-mass spectrometry (SPME-GC-MS), and staling properties during storage were examined by texture analyzer (TA), differential scanning calorimetry (DSC) and direct drying with soybean oil and commercial palm oil shortening as control. The results showed that the specific volume and overall sensory acceptance of bread were improved by chicken fat shortening significantly, giving a higher sensory score. Meanwhile, the diversity of flavor compounds was increased by chicken fat shortening, and the relative contents of all classes of flavor compounds were also changed. Moreover, the hardness, aging enthalpy and moisture migration of bread during storage were reduced by chicken fat shortening, as well as stalling rate.

Key words: chicken fat shortening, bread, sensory evaluation, volatile flavor compound, staling