| Abstrakt: |
The Schaal or Oven Test, originally developed by the biscuit and cracker industry to provide a relative rating for stability of various shortenings, has been generally adopted by shortening manulacturers. Advantages as well as limitations of the test are enumerated. It is possible to estimate the Oven Test by determining peroxide development in the test sample after two to four days in the oven. Oven Tests may also be conducted without having determined them organoleptically by observing the color change at the point of extreme rancidity. Peroxide formation occurring in a fat contained in biscuits or crackers when subjected to the Oven Test has been investigated and a simple and rapid method of extracting the fat, without changing its peroxide characteristics, has been devised. [ABSTRACT FROM AUTHOR] |
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