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Crackers antioxidant TBHQ
In summary, pastry food undergoes complex production processes, greatly reducing the stability of oil and increasing the risk of product storage, sales, and circulation. However, the currently allowed antioxidants cannot meet the technical requirements for anti oxidation of all pastry food. Therefore, adding an appropriate amount of antioxidant tert butyl hydroquinone (TBHQ) according to the characteristics of pastry food during the processing is necessary and effective in slowing down the oxidation of oil and fat during the production process, preventing the loss of nutrients and stabilizing color, maintaining the good flavor of the product, and extending the shelf life of the product. Therefore, the necessity of adding antioxidant tert butyl hydroquinone (TBHQ) to baked goods is evident and sufficient.
In addition, essential fatty acids such as linoleic acid and linolenic acid in oil are also damaged, reducing the nutritional function of the product. In severe cases, harmful substances such as oxides, peroxides, and decomposition products such as epoxypropylaldehyde can be produced, leading to food poisoning. Adding antioxidant TBHO is a simple, economical, and ideal method to prevent and slow down the loss of nutrients and the generation of odors caused by food oxidation.
In summary, pastry food undergoes complex production processes, greatly reducing the stability of oil and increasing the risk of product storage, sales, and circulation. However, the currently allowed antioxidants cannot meet the technical requirements for anti oxidation of all pastry food. Therefore, adding an appropriate amount of antioxidant tert butyl hydroquinone (TBHQ) according to the characteristics of pastry food during the processing is necessary and effective in slowing down the oxidation of oil and fat during the production process, preventing the loss of nutrients and stabilizing color, maintaining the good flavor of the product, and extending the shelf life of the product. Therefore, the necessity of adding antioxidant tert butyl hydroquinone (TBHQ) to baked goods is evident and sufficient.
Pastry and bread stored in the air for a long time are prone to spoilage due to oxidation of their lipid components. The oxidation of oil components not only causes food discoloration, discoloration, destruction of vitamin A, D, E, and other components, but also produces odor. In addition, essential fatty acids such as linoleic acid and linolenic acid in oil are also damaged, reducing the nutritional function of the product. In severe cases, harmful substances such as oxides, peroxides, and decomposition products such as epoxypropylaldehyde can be produced, leading to food poisoning. Adding antioxidant TBHO is a simple, economical, and ideal method to prevent and slow down the loss of nutrients and the generation of odors caused by food oxidation.
Baked pastry foods require a higher temperature during the baking process, such as cakes and bread, which require a baking temperature of 160C~190C. Temperature is the most important factor affecting oil oxidation, similar to general chemical reactions. As the temperature increases, the automatic oxidation rate of oil in the food increases. For every 10C increase in temperature, the oxidation and rancidity reaction rate increases by 2-4 times. During the production process of baked pastry products, due to prolonged exposure to oil and fat.
