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2,5-Di-tert-butylhydroquinone granules
At high temperatures, a series of complex chemical reactions such as oxidation, decomposition, polymerization, and hydrolysis are prone to occur, resulting in a rapid increase in the acid value, peroxide value, and carbon base value of roasted foods. In the later stage of storage and sales, unpleasant odors are easily produced. The use of TBHQ can effectively delay oil oxidation in pastry foods.
The various oils and fats used in pastry are essential ingredients. Oil, with its good crispness and unique flavor, has become one of the three major ingredients in baked goods. It plays an irreplaceable role in the production process of pastry food and is also an important source of energy for consumers. However, the oxidation and rancidity of fats and oils, as well as the production of unpleasant flavors, are a problem that troubles many pastry food producers. They not only cause changes in the appearance, taste, and odor of pastry food, but also affect the length of its shelf life. Adding food antioxidants is the most convenient, feasible, and effective method.
At high temperatures, a series of complex chemical reactions such as oxidation, decomposition, polymerization, and hydrolysis are prone to occur, resulting in a rapid increase in the acid value, peroxide value, and carbon base value of roasted foods. In the later stage of storage and sales, unpleasant odors are easily produced. The use of TBHQ can effectively delay oil oxidation in pastry foods.
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
The main mechanism of TBHQ is to provide hydrogen to the free radicals R or RO0 in oils and fats, which can form stable dimers and become relatively stable substances, interrupting the chain reaction of oils and fats, thereby delaying the oxidation process of oils and fats
