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. 2007;76(3):78-81.

[Effect of dietary fibers on preservation of lipid component in flour confectionery]

[Article in Russian]
L N Sidorova, V G Baĭkov, V V Bessonov, Z G Skobel'skaia
  • PMID: 17674526

[Effect of dietary fibers on preservation of lipid component in flour confectionery]

[Article in Russian]
L N Sidorova et al. Vopr Pitan. 2007.

Abstract

Deterioration of bisquit keeping quality is usually caused by oxidation processes changing quality of fats in the composition of buisquits. The oxidation processes are characterized by changing of acidity - and peroxide number. Experimentally shown that the adding of dietary fiber to the formula of butter bisquit results in delaying of the fat oxidation process. This allows to prolong storage period of butter bisquit as compared with bisquits produced according to the traditional formula to 10 days.

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