USING OF FLAVORED OIL IN BAKING BUNS BAKERY PRODUCTS

Author:

Humeniuk Oksana, Chernihiv National University of Technology (95 Shevchenka Str., 14027 Chernihiv, Ukraine)

Кseniuk Мariia, Chernihiv National University of Technology (95 Shevchenka Str., 14027 Chernihiv, Ukraine)

Shupylo Krystyna, Chernihiv National University of Technology (95 Shevchenka Str., 14027 Chernihiv, Ukraine)

Semenyuk Неlena, Chernihiv National University of Technology (95 Shevchenka Str., 14027 Chernihiv, Ukraine)

Language: ukrainian

Annotation:

One of way to prevent oxidative processes in the bakery products which are produced using refined vegetable oils is to add artificially synthesized additives (for example ascorbic or citric acid) or synthetic (derivatives of phenols: butylhidroksyanizol, butylhidroksytoluol, izoaskorbat sodium), which are often hazardous to human health. As an alternative to synthetic antioxidants for stabilization of vegetables oil is proposed the use of spices, aromatic herbs, tea, seeds, etc. The aim of this study was to investigate of some physical and chemical quality parameters of the samples of the flavored sunflower oil made according on our recipes. Based on the results obtained the possibility of the use of flavored vegetable oils in the production of full-flavored baked goods has been shown.

Key words:

lipid oxidation, natural antioxidants, flavored vegetable oils

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