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Biscuit stability, the effect on oxidative changes of certain natural and synthetic antioxidants
Author(s) -
Ottaway F. J. H.,
Coppock J. B. M.
Publication year - 1958
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740090508
Subject(s) - antioxidant , food science , chemistry , oxidative phosphorylation , oxidative damage , extraction (chemistry) , biochemistry , organic chemistry
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.