Research of oxidation stability of special fats for bread baking industry with minimum content of trans-isomers
Organoleptic parameters, indicators of oxidative spoilage and resistance to oxidation of samples of specialpurpose fats for the baking industry with a content of less than 2% of transisomers and less than 2% of lauric acid were studied. It was found that the samples for organoleptic indicators and indicators of oxidative damage meet the requirements of TR CU 024/2011 "Technical regulations for fat and oil products" and GOST 28414-89. The oxidation stability at 120°C prototype № 3 is significantly higher in comparison with the industrial model № 4, which is explained by a lower concentration in the sample № 3 polyunsaturated triacylglycerols. Based on this, the developed prototype is able to provide longer shelf life of flour products in comparison with the industrial sample № 4 in terms of oxidative damage.