Analysis Of Reasons For Rancidity Of Baked Food Fat

Rancidity of fats and fats is a prominent problem in the production and sales of baked goods (bread, cakes, pastries, biscuits). Oil oxidation is one of the main reasons, which needs to be prevented in the actual production process.

  1. Wheat germ is rich in unsaturated fatty acids, active enzymes and other substances, which can easily cause fat hydrolysis and oxidation, which can lead to fatty acid failure. Flour can extend its shelf life by extracting wheat germ, but the vitamin E in wheat germ is also removed at the same time, thereby reducing the antioxidant capacity. Antioxidants such as vitamin E can be added to the oil for bakery products.

  2. Flour improvers such as brighteners can also cause rancidity of oils. For example, the brightener benzoyl peroxide is a strong oxidant, which will decompose and volatilize after heating at 100°C; if it is used in oily food, it will cause oil oxidation and rancidity.

  3. The main component of oil is fat, and fat is a triacylglyceride composed of glycerol and fatty acids. Fatty acids will be oxidized and rancid during storage and heating, resulting in the taste of fat. Environmental factors are also important, such as the influence of oxygen in the air, light, and moisture in grease. Therefore, it is necessary to use iron sheet, steel plate and other packaging materials for grease, add antioxidants or anti-oxidants appropriately, and store them strictly, protected from light and waterproof.

  4. The problem of fat rancidity in baked goods is inevitable. Baiqing Soft Flavor Paste has no added chemical antioxidants, and its own fermented metabolites contain a large number of high-efficiency antioxidants. It is used in baked foods to prevent the taste of fat and oil.