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    • Profile Photokhaled
      Participant
      @khaled
      Post count: 31

      hi every body

      i know i have a lot question

      i use soybean oil and after week my cake taste oil soybean so i can reduce taste?

    • Profile PhotoStephen
      Participant
      @silvercrust
      Post count: 1

      Hi Khaled, i can see you are using soybean oil, in your cakes, why is that?  Is it because of costs? It is a dietary need that you are looking to fulfill? Is it a shelf-life that you are looking to achieve?  Why are you using soybean oil in your cakes! Is it an “experiment?” and now you are looking for answers?

      Be safe out there brothers.

    • Profile PhotoZziwa
      Participant
      @kamos-bakehouse-ltd
      Post count: 49

      Hi khaled,

      I think soy oil is more available in his location <span class=”atwho-inserted” contenteditable=”false” data-atwho-at-query=”@silver”>@silvercrust</span>,But if you cant substitute the soy oil for another type of oil because it would have been the better option but you can try out the following

      1. soy oil is made up of very many unsaturated fatty acids which contribute to the vegetal flavor and these are more susceptible to oxidative rancidity.The changes due to oxidation occur at different stages of food preparation, ranging from the raw materials, through processing, packaging, storage, so at all stages you must be in position to reduce it to preserve flavor and taste.so you can think of asking for hydrogenated soy oil from your supplier its relatively stable to oxidation
      2. think of using antioxidants like citric acid which is a ch-elating agent against some metals which could boost rancidity in your cake or can use lecithin as an emulsifier in your cake, it also has anti oxidative properties .
      3. lip-oxidase  is an enzyme abundant  in soy and this one  accelerates lipid oxidation increasing rancidity .but its a threat to the stability of the finished product.though am not sure if its removed from soy oil you can crosscheck with your supplier
      4. think of using a from of packaging which can isolate the oxygen from the packed cake
    • Profile PhotoZziwa
      Participant
      @kamos-bakehouse-ltd
      Post count: 49

      I have been thinking of water activity in relation to oxidative rancidity ,on the water activity page there is a curve which relates the action of moisture content to the oxidation of fatty acids .looking at khaled’s formulae is there any way this concept could be brought to use ?

    • Lin Carson, PhD
      Keymaster
      @lin-carson
      Post count: 41

      @kamos-bakehouse-ltd, excellent answer! Any off flavors from oil, ‘fishy’ flavors, or even the flavor of the oil indicates rancidity in the baked good. Rancidity is caused by?  Yes! Oxidation! Oxidation is caused by? (In this situation) Yea, water activity. I’ll let you guys come up with the answer to see if you can help @khaled by lowering the water activity.

       

    • Profile Photokhaled
      Participant
      @khaled
      Post count: 31

      its sheep

      and my main recipe use that

      and i try to change it but i got problem

    • Profile Photokhaled
      Participant
      @khaled
      Post count: 31

      thank you all

      i will start with ascorbic acid and citric acid thin iwill study water effective

    • Lin Carson, PhD
      Keymaster
      @lin-carson
      Post count: 41

      Hey @khaled, ascorbic and citric acid can be antioxidants if used a certain way. But they will cause other issues as well. Would you like to come onto our Forum Friday to go through your problems?

       

    • Profile Photokhaled
      Participant
      @khaled
      Post count: 31

      yes

       

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