Preventing Rancidity

In the past, cereal manufacturers incorporated predominantly saturated fatty acids such as coconut and palm oils into their products to reduce the risk of rancidity. Public concern over saturated fat and its relationship to blood cholesterol levels has contributed to increasing use of unsaturated oils and new ways of deterring rancidity. Read more »

Low-Fat Preparation Techniques

Reducing the consumption of dietary fat may be accomplished by following dietary guides recommending a meal pattern featuring the selection of foods that are lower in fat, especially the saturated type; relying on lower-fat or non-fat cooking methods; and reducing the fat in recipes. Read more »

The fats in a fryer go through stages that influence the quality of the fried product. At the “new” and “break-in” stages, foods absorb too little oil; just the right amount is absorbed at the “fresh” and “optimum” levels that follow; and then too much soaks in at the “degraded” and “runaway” phases. Many professional chefs claim that foods fry best in oil that has been used at least once. Read more »

Recommended equipment when deep-fat-frying

The quality of the fried food product is influenced by conditions other than temperature. It is important to use stainless-steel equipment. Iron, and especially copper or copper alloys such as brass, may increase rancidity. Hoods or exhaust systems above the fryer should be cleaned frequently so that accumulated particles do not drop back down into the fat. Read more »

Baking is the heating of food by hot air in an oven. The average baking temperature is 350°F (177°C), although temperatures may range from 300° to 425°F (149° to 219°C). Read more »

Heat is the energy that is produced by the rapid movement of molecules. The molecules in living organisms always have some motions, while cold temperatures slow it down. Read more »