The influence of isomers trans content on chemical changes in fats during baking of puff-pastry
2005
Zbikowska, A. | Krygier, K. | Rutkowska, J.
The aim of this work was to assess the influence of high temperature on chemical changes (oxidative and hydrolytic process, composition of fatty acids) which take place in fats during baking puff-pastry cakes. The quality of three fats differed in fatty acids composition, especially in trans isomers content (from 4.1 to 54.2 percent) before and after baking, was estimated. The cakes were baked with the use of conventional technique in 200 deg C for 15 min. It was stated that the content of trans isomers in fatty acids did not affect considerably the oxidative and hydrolytical changes that port in fats during baking puff-pastry cakes. In all fats, regardless of trans isomers content, little growth of primary and secondary oxidation products was observed. The temperature did not have any influence on saturated fatty acids content during baking process. As for the trans isomers and essential fatty acids in baked cakes in comparison with the fat which was added to the dough, same negligible but statistical significantly changes were observed
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