𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Biscuit stability, the effect on oxidative changes of certain natural and synthetic antioxidants

✍ Scribed by F. J. H. Ottaway; J. B. M. Coppock

Publisher
John Wiley and Sons
Year
1958
Tongue
English
Weight
486 KB
Volume
9
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

Antioxidants can be used in one of three ways to protect baked products against oxidative rancidity: (1) direct incorporation in the product, (2) antioxidant‐impregnated papers and (3) spraying of antioxidants.

The oxidative stability of baked products is influenced considerably by factors such as raising agent residues, flour extraction rate, moisture content and trace‐metal content which can make the practical assessment of the value of an antioxidant a matter of some difficulty. The legal position regarding the use of antioxidants is briefly discussed.

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