Fatty acid rancidity and rancidity are an important type of problem in the production and sales of biscuits. It is particularly important to prevent fat rancidity and rancidity. Oil oxidation is an important cause of oil failure. Oil oxidation involves many complex chemical reactions, and there are many inducing factors. For example, high temperature in production will accelerate oil oxidation. Therefore, in actual production, it is necessary to take different measures for different reasons to prevent.
1. The effect of flour on fat rancidity. According to Shi Zhonglie, a member of the China Bakery and Sugar Industry Association, wheat germ is rich in unsaturated fatty acids, active enzymes and other substances. These substances are likely to cause fat hydrolysis and oxidation problems, resulting in fatty acid failure. In the 1980s, China introduced the technology of extracting wheat germ. By extracting wheat germ, the shelf life of the flour can be extended; but at the same time, the vitamin E in the wheat germ is also taken away, thereby reducing the oxidation resistance of the oil in the biscuit.
In order to prevent oil rancidity and rancidity, antioxidants, such as vitamin E, can be added to the biscuit oil. However, when applying antioxidants, the national standards for food additives must be followed.
2. The effect of flour modifier on oil rancidity and rancidity. Flour modifiers such as brighteners can also cause rancidity of fats and oils. For example, whitening agent benzoyl peroxide is a strong oxidant that will decompose and volatilize when heated to 100 ° C; however, if it is used in oily foods, it will quickly oxidize fats and oils, resulting in food rancidity.
For this, the technical improvement of upstream products such as improvers and special flour must take into account the impact on downstream products, and report the adverse effects through appropriate channels. Technicians should consider the impact that the modifier may have on related products, and prohibit suppliers from using whitening agents in flour used for oil-containing foods. At the same time, they must not mix whitening agent-containing flours in oil-containing foods.
3. The rancidity problem of oil itself. At present, many biscuit companies have strict requirements on the acid value and peroxide value of oils and fats. In order to meet the requirements of enterprises, suppliers reduce the acid value of oils and fats by means of alkaline washing, etc., resulting in a decrease in the antioxidant capacity of oils and fats. In addition, when the oil temperature is low in winter, the oil will condense in the pipeline, blocking the pipeline and causing the problem of poor production.
In order to prevent the problem that the oil blocks the pipeline due to the low temperature, the biscuit oil can be properly heated and insulated in winter; however, the oil cannot be kept under high temperature for a long time, otherwise it will cause the oxidation and rancidity of the oil.
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