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

Autores/as

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

Palabras clave:

Dienos conjugados y trienos, DSC, Índice de acidez, Índice de peróxidos

Resumen

Los resultados de este estudio demuestran que el tipo de grasa utilizada en el horneado de mantecadas tienen una influencia evidente en las propiedades de la fracción lipídica y una correlación entre estas propiedades (acidez, peróxidos, dienos y trienos conjugados). Para grasas bajas en trans la correlación entre la acidez y el índice de peróxido es inversamente proporcional, para grasas conteniendo trans esta correlación fue directamente proporcional. Un aumento de la humedad del aire durante el horneado causa una disminución de la temperatura de fusión de las fracciones de grasas utilizadas en el proceso, en comparación con las grasas de repostería horneadas en aire seco. Esto puede indicar la presencia de productos con alto grado de insaturación en las fracciones lipídicas.

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