Recommended antioxidants
As ingredients for bakery products, fats and oils have always played an important role in shortening, or tenderizing, the texture of the finished products. Shortenings contribute to the final quality of bakery products by improving tenderness, mouth feel, lubricity, flavor and structure. Shortenings also have a strong influence on delaying staleness in bread.
The primary properties of a fat or oil to be used as a shortening are ratio of solid to liquid, plasticity and oxidative stability, for which an iodine value < 50 is preferred.
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