Influence of the type of fat and air humidity on chosen properties of the lipid fraction in the process of baking shortbread pastries

K. Miśkiewicz; E. Nebesny; J. Rosicka-Kaczmarek; G. Budryn; W. Krysiak

doi:10.3989/gya.070412

Authors

K. Miśkiewicz Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Lodz University of Technology
E. Nebesny Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Lodz University of Technology
J. Rosicka-Kaczmarek Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Lodz University of Technology
G. Budryn Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Lodz University of Technology
W. Krysiak Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Lodz University of Technology

DOI:

https://doi.org/10.3989/gya.070412

Keywords:

Acid value, Conjugated dienes and trienes, DSC, Peroxide value

Abstract

The results from his study reveal that the type of fat used during the baking of shortbreads had a noticeable influence on the properties of lipid fractions as well as the correlation among these properties (acid value, peroxide value, conjugated dienes and trienes contents). For low-trans fats, the correlation between acid value and peroxide value was inversely proportional; for transcontaining fats this correlation was directly proportional. An increase in air humidity during baking caused a decrease in the melting temperature of the fractions of fats used in the process, compared to fats from pastries baked in dry air. This may be indicative of a product with a high degree of unsaturation in the lipid fraction.

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