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The effect of baking powder residues on rancidity
Author(s) -
Watts Betty M.,
Lehmann Barbara,
Goodrich Frances
Publication year - 1949
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02651473
Subject(s) - pyrophosphate , chemistry , food science , monocalcium phosphate , phosphate , powder diffraction , nuclear chemistry , organic chemistry , crystallography , enzyme , biology , fish meal , fishery , fish <actinopterygii>
Summary and Conclusions The effect on rancidity of heated residues of the four commercial types of baking powder was measured in artificial aqueous fat systems. The powders inhibited rancidity in such systems in the following order: combination, tartrate, monocalcium phosphate, and pyrophosphate—the combination being least effective and the pyrophosphate very much more effective than any other type. The antioxidant effect of the pyrophosphate powder was shown to be due primarily to a synergism with tocopherol rather than to special ability of the pyrophosphate to bind traces of copper. The synergism was much more marked with tocopherol than with NDGA. In accelerated tests on the dried crumbs, biscuits and muffins baked with a pyrophosphate powder had much greater resistance to rancidity than those made with a combination powder. When frozen, products made with the combination powder developed off odors more rapidly than those made with a pyrophosphate powder.