Skip to main content
SpringerLink
Log in

Behavior of antioxidants during the baking and storage of pie crust

  • Published:
Journal of the American Oil Chemists’ Society

Summary

1. Acidic synergists such as citric acid, phosphoric acid, α-amino acetic acid (glycine), or disodium dihydrogen ethylenediamine tetraacetate (“Versene”) produced no significant improvement in the keeping quality of pie crust.

2. Propyl gallate plus citric acid, or NDGA plus citric acid, produced no significant effect on the keeping quality of pie crust owing to the fact that propyl gallate and NDGA are apparently destroyed in dough made with flour.

3. Lauryl gallate plus citric acid produced a significant improvement in the keeping quality of pie crust.

4. The addition of “Versene” to dough, followed by spraying the pie crust with a solution of lauryl gallate plus citric acid or propyl gallate plus citric acid, resulted in an increase in stability.

5. The addition of BHA plus citric acid to dough resulted in the greatest stability of the pie crust. However the addition of propyl gallate, lauryl gallate or NDGA to this dough produced no further increase in the stability of the pie crust.

6. BHA is partly vaporized from dough during the baking process and also during the storage of pie crust at 61°C.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Hills, G. L., and Conochie, J., J. Council Sci. Ind. Res., Australia,18, 355–65 (1945).

    CAS  Google Scholar 

  2. Lea, C. H., J. Soc. Chem. Ind.,65, 286–91 (1946).

    CAS  Google Scholar 

  3. Mahon, J. H., and Chapman, R. A., Anal. Chem.,23, 1116–20 (1951).

    Article  CAS  Google Scholar 

  4. Mahon, J. H., and Chapman, R. A., Anal. Chem.,24, 534–6 (1952).

    Article  CAS  Google Scholar 

  5. Mahon, J. H., and Chapman, R. A., J. Am. Oil Chem. Soc.,30, 34–91 (1953).

    CAS  Google Scholar 

  6. Sair, L., and Hall, L. A., Food Tech.,5, 69–73 (1951).

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Food and Drug Laboratories, Ottawa, Canada

    J. H. Mahon & Ross A. Chapman

Authors
  1. J. H. Mahon
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Ross A. Chapman
    View author publications

    You can also search for this author in PubMed Google Scholar

About this article

Cite this article

Mahon, J.H., Chapman, R.A. Behavior of antioxidants during the baking and storage of pie crust. J Am Oil Chem Soc 31, 108–112 (1954). https://doi.org/10.1007/BF02612495

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02612495

Keywords

Search

Navigation