Study On The Thermal Stability Of Butter And Its Application In Baked Goods

In this paper,butterfat is used in the production of baked goods and the physical properties of butter are compared with the melting point of traditional baking fats(margarine,shortening,palm oil).Acid value,peroxide value,carbonyl value,anisidine value and other chemical quality parameters;The difference of the composition of fatty acids and the content of fixed fat.The baking system of daily bread,crisp biscuit and cake is simulated.The effects of different processing conditions on the oxidation of butter and the content of fatty acids are studied by using margarine,shortening and palm oil as controls.Butter is partly and completely applied to baked goods to study the influence of formula and process on the product senses.The shelf life of baked goods with added butter is studied through accelerated experiments,and a solution is proposed for the oxidation of butter during the storage period.To realize the replacement of margarine,shortening and vegetable oil with butter,and to develop h igh-nutrition baked foods.The main research results are as follows:(1)Differences in physical,chemical and nutritional components between butter and baking oils.The iodine value(37.2 g I/100g)and peroxide value(0.5 meq/kg)of butter are lower than other baking fats,indicating that the oxidation degree of butter is lower than other baking fats,and the melting point of butter(34.5?)is close to lard and palm oil.The trans fatty acid content of butter is lower than that of margarine and lard,accounting for about 3% ? 5% of the total fatty acid content.Compared with margarine,lard and palm oil,butter is more balanced in nutrients,with 671?g/100 g of vitamin A higher than margarine at 20 ?g/100 g,lard at 27 ?g/100 g,and palm oil at 18 ?g/100 g,which is about 30 times higher than margarine at 20 grams /100 grams.Butter is better than margarine,lard and palm oil in terms of physical and chemical properties and nutritional composition.The antioxidant capacity and vitamin A content of butter are significantly higher than that of palm oil and shortening,and the degree of oxidation of butter is lower than that of other baked oils,which had the potential to replace traditional baked oils.(2)Effects of different processing methods on the changes of physicoche mical and nutrient contents of butter.In this study,four temperatures of 150?,180?,210? and 240?are used for heating,and two cycles of heating are carried out at each temperature.With the increase of temperature and cycle heating times,The acid prices of butter,lard and palm oil all began to rise and reached their maximum at 240°C.The acid value is 1.62 mg/g for butter,1.05 mg/g for lard and 0.75 mg/g for palm oil.When repeatedly heated above 210?,the acid prices of lard and palm oil increased significantly(P<0.05),while the acid price of butter gradually tended to be stable.The acid value of the three oils is far lower than the national standard acid value ?5.00 mg/g.Lard oil peroxide value and heating temperature are positively correlated,reached the maximum at 240?,is 44.11,and butter and palm oil peroxide value increased with the temperature tends to fall after rise first,and reached the maximum at 150 ?,respectively 0.92,13.50,when temperature is 180?240 ?,butter and palm oil peroxide value is on the decline,compared with the lard oil and palm oil,butter peroxide value as the change of temperature and heating time differences are not significant(P>0.05);The p-anisidine value of butter increased with the increase of baking temperature,and the final p-anisidine value of butter is 21.1 and 23.3 when butter is heated twice and three times,respectively.The number of baking cycles at the same temperature(except 150?)had no significant effect on the p-anisidine value of butter(P>0.05).The p-anisidine value of palm oil also increased and stabilized,and the final p-anisidine value is 23.48,higher than the p-anisidine value of butter.The p-anisidine value of lard increased first and then decreased gradually after reaching the maximum value of 180?.Butter saturated fatty acid content is not sensitive to temperature change,change trend is not significant(P>0.05),palm oil and lard significant difference(P<0.05).The temperature used in baking had a significant effect on the content of unsaturated fatty acids in butter and lard(P<0.05),and on the unsaturated fatty acid content of palm oil and the polyunsaturated fatty acid content of butter(oleic acid C18:1;linoleic acid C18:2)had no significant effect(P>0.05).Butter in the process of oxidation stability,not easy to occur oxidation,is conducive to the extension of product shelf life,unsaturated fatty acids and other nutrients in the process of less loss,is conducive to the retention of product nutrients.(3)Application of butter in the production of baked goods.When the optimal ratio of butter to shortening is 66.7%,the average specific volume of bread is the best under the conditions of 1h fermentation time,baking temperature of 170? and baking time of 15 min,the sensory score reached 96 points(full mark of 100 points),and the shelf life of bread under the accelerated experiment at 20? is 19 days.When baking cookies,the optimal ratio of butter to palm oil is 55%,the optimal baking temperature is 180 ?,the optimal baking time is 12 min,and the sensory score is 91(full mark of 100).After the accelerated experiment,the shelf life of cookies under this process at 20? is 110 days.When baking cakes,the best ratio of butter to palm oil is 73%,the best baking time is 20 min,the best baking temperature is 180?,and the sensory score is 91(full mark of 100).The shelf life of cakes under this process is about 59 days at 20?.By partially replacing shortening and palm oil with butter,it is found that the sensory scores of breads,cookies and cakes are significantly improved(P<0.05).However,when shortening and palm oil are completely replaced with butter,the hardness of baked products decreased and the sensory scores are decreased.The shelf life of butter-added baked products has a significant advantage over the market for fresh baked products with shortening using palm oil.Therefore,the use of butter for nutritional and flavor requirements of higher baking products have the application of promotion value.