Input control of the resistance to oxidation of frying fats at the production of fast food from yeast dough

At the production fast food by a frying method in hot fan toxic products of oxidation are accumulated in fat. The consumption of thermally oxidized deepfat makes negative impact on bodies of digestive tract, changes for the worse blood tests results. For this reason it is necessary to slow down whenever possible the process of oxidation and to limit the accumulation of toxic products in fat. In the research the resistance to oxidation of deep fats used at the production fast food from yeast dough by a frying method in hot fan was estimated. The resistance to oxidation of deep fats was estimated by ransimetry method (accelerated oxidation). Thermal stability of deep fat in real technological process was investigated in the course of oxidation when frying semi-finished products from yeast dough. Frying products in hot fan was carried out during 8 hours with deep fat sampling. In studied samples the maintenance of interfaced dienes, the content of compounds insoluble in petroleum ether (CIPE), and the content of epoxides were determined...