Effect of shortening consistency and added antioxidants on the keeping quality of biscuits.

The "free oil" content in biscuits is one of
the causes of spoilage in biscuits. The keeping
quality of biscuits can be improved by
keeping down the "free oil" content by incorporating
a shortening of higher melting
point ( 41°C.) in the bake.
The shelf life of biscuits can be further
increased by incorporating in the bake a mixture
of antioxidants consisting of butylated
hydroxy anisole, propyl gallate, lecithin and
citric acid. The " free oil " content of a
product depends, apart from other factors,
on the melting point of the fat used.
In the present investigation, the effect of
the melting point ( consistency ) on the
keeping quality of biscuits and the " carry
through " properties of butylated hydroxy
anisole (BHA) alone and in combination with
propyl gallate and citric acid have been
studied.