Fried bakery

1. FRIED BAKERY ADDED OIL ANALYSIS RESULTS

2. THE BASICS OF RESEARCH, INNOVATION AND
SIGNIFICANCE
In recent years, people have been widely used
as roasted products.
Herbal vegetable oils are used for long-term
high-temperature cooking, which can cause chemical
toxicity in the oils, which can cause a lot of changes
in the oils, which can lead to illness, gastric ulcer, and
cancer. So it is important for us to conduct research in
this study with the use of trans fatty acids, toxic and
harmful to the bovine burns, and how the physical
characteristics of oils in oil absorbing changes.

3. THE PURPOSE OF THE RESEARCH
 Determine the characteristics of the oil absorbed in
food as a daily food consumer. Comparison with
hybrid fatty acids.

4. GOAL INTENTION
1. Determine the chemical properties of the oil
absorbed in the product:
 Determine the number of acids
 Determine the number of iodine
 Determine trans fats
2. Determine the physiological properties of the
frying oil
 Determine the density of the oil
 Determination of refractive index of oil
 Determine the number of acids
 Determine the number of iodine

5. THE CHARACTERISTICS OF THE OIL USED
DURING BAKING
 Chemical composition of oil
The oils are usually triglycerides, but they are mono and di
glycerides.
 Glycerides are a complex ester of glycerin and fatty
acids, whose glycerol is a glyceride, which is the
glycerin residue, which is the residue of the
molecules of oil molecules, with the residues of the
residues in the molecules of the molecules of
carbon dioxide.
 It is classified as an acids and non-oil fatty acids as a
result of its fatty acids. Fatty acids in fat content are
saturated with unsaturated fatty acids in their chemical
properties.
 They are saturated with fat, saturated and unsaturated
fat, divided into three groups.

6. Fat type Saturated
Unsaturated fat More
unsaturated fat
Health effects Negative effects:
Total cholesterol
levels in the
blood, especially
low density dense
lipoprotein.
Healthy Benefits:
Reduces
cholesterol levels
without reducing
the size of
lipoproteins that
reduce high
density
lipoproteins.
Negative effects:
Reduce
cholesterol levels,
but reduce lipid-
density
lipoproteins to
prevent chronic
stroke.

7. TOXIC FOODS THAT CAUSE INJURY TO OIL
Oils are tempered at temperatures of 180C degrees and
the food is burned to 5-40% of structural parts in the
product.
Volatile compounds Polymer non-
polar
compounds
Di polymer and Di
glyceride
Free acids of
oil
Saturated,
unsaturated
aldehydes, ketones,
carbon, lactones,
spirits, acids and
ether during burns
and subsequently
undergo structural
changes.
These include
oxidative
radicals of
different
oxidative
stages.
Compounds derived
from free radicals and
oxidation of thermal
conductivity are
included in this
clause. Polymers are
increasing oil density.
Extraction of
free acids will
result in
decomposition
of conjugation
by heat.

8. TRANS FATTY ACIDS
Saturated fatty acids in the composition of the oil. But
when the oil is heated at high temperatures, the
electrolysis of iodized oil is transducer.
Trans fatty acids are caused by hydrogenation and
increase the cholesterol levels in human blood as
cardiovascular diseases.2.7 to 12.8 grams per day may be
used for trans fats but may not exceed 8 grams.
 Cholesterol levels are high
 The cause of cardiovascular disease
 The cause of cancer is caused by inflammation
 Diabetes mellitus

9. BAKERY PRODUCTS MANUFACTURING
TECHNOLOGY
Baked goods made from vegetable and animal oils
are baked goods.
Flour, sugar, honey, baking powder, baking soda,
herbs plat vegetable and animal oils, fermenters,
sour, milk and eggs in the manufacture of flour
products.
The ingredients of the baked goods are simple and
rich in form and in varying form.

10. Preparation of mortar
29-31C, moisture 32-34%
Rest
Pull it
2-3 times
Printing
Boil
160-170C high temperature oil
Cool
Packing
Product

11. METHOD OF RESEARCH
№ Type Methods Standard
number
1 The amount of Fat The cohort method
2 number of Acid Acid alkaline titration MNS0525:1994
3 number of Iodine oxidation decomposition MNS0525:1994
4 Trans fatty acids infrared spectra MNS13884:12
5 Fatty density Weight method
6 Refractive index Refract meter method

12. THE AMOUNT OF OIL THAT IS ABSORBED IN
THE CONDENSATE
№ Sample name Number of
acids KOH mg
Number of
iodine mg
All fats
1 Sunflower oil 0.4 0.141 -
2 Sample 1 1.352 0.061 20.18
3 Sample 2 1.596 0.029 31.5
4 Sample 3 2.805 0.3 15
The number of acid, iodine following are key indicators to determine the
quality of oil properties, the number of pure vegetable oils and fatty acids
bakery added numbers, compared to the number of iodine.
Chemical properties of bubbling oil
Compared with oil of pure vegetable oils, the average number of acids
increased by 1.517 mg, the average number of iodine decreased by
0.011 mg

13. AMOUNT OF ACID DETERMINED
0.4
1.352
1.596
2.805
0
0.5
1
1.5
2
2.5
3
The graph shows that the
number of acids in sample 3 is
relatively high. This may be
related to product technology.
The reason for the increase in
acid levels is due to the high
temperature glyceride-type fatty
acids being hydrolyzed as a free
acid.
RCOOH+KOH=RCOOH+H2O

14. AMOUNT OF FATTY DETERMINED
0.141
0.061
0.029
0.3
0
0.05
0.1
0.15
0.2
0.25
0.3
0.35
The table shows that the maximum
number of iodine samples is 0.3 mg
and Sample 1,2 is relatively low in
iodine.
The number of iodine oils is low,
indicating that the fatty acids
associated with free and glycerides in
the composition of the fatty acids are
solely linked together.
R-CH=CH-COOH R-CH2-CH2-COOH

15. THE AMOUNT OF TRANS FATTY ACID
DETERMINED
Physical methods are widely used to research
structure molecules of high molecular masses.
Optical spectral methods have been widely used in
optical spectral methods. it determines the functional
groups contained within it, regardless of the state of
the substance. The atoms of a group of organic
compounds are atoms that are strongly fluctuated by
the covalent bond that connects them, and the
compound absorbs light in the IR region.
Trans-RCH=CHR960-1200cm-1 this region creates an
energy-absorbing intensity

16. The value of the infrared spectrometer in the absorbed oil
of the absorbed oil is the fluctuation of the C=C
deformation corresponding to 723 in Section C-H, and
the isomer is transferred to trans isomer.

17. Group COVERAGE
Pure sunflower oil Bakery have the oil
C-H 2853-2962 1200-1400
C-H 3010-3095 2600-3100
cis -RCH=CHR 675-730 -
Trans -RCH=CHR - 723
C=O 1630-1780 1650-1900
Ethel 1735-1750 -

18. CHARACTERISTICS OF BOVINE FRIED OIL
Indicator Number of
acid
acidimetric
Number of
iodine
Density Refractive
index
Morning 1.548 0.631 0.93322 1.4645
Afternoon 1.9942 0.508 0.9248 1.465
Evening 2.677 0.106 0.9368 1.4670
Three sample sizes that morning, afternoon, evening look at the table
of chemical iodine and an acid number, refractive index and density
physical indicators is closely monitoring the results expressed in three
intervals

19. CHEMICAL PARAMETER
1.548
1.9942
2.677
0
0.5
1
1.5
2
2.5
3
number of acid mg
number
of acid
0.631
0.508
0.106
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
number of iodine mg
number
of iod

20. PHYSICAL PARAMETER
0.93322
0.9248
0.9368
0.918
0.92
0.922
0.924
0.926
0.928
0.93
0.932
0.934
0.936
0.938
morning afternoon evening
Density %
density
The graph shows that
the density of the oil
increased, indicating the
thickening of the oil
polymerization.

21. 1.4645
1.465
1.467
1.463
1.4635
1.464
1.4645
1.465
1.4655
1.466
1.4665
1.467
1.4675
morning afternoon evening
Refractive index
refractive
index
From this graph, oil
refractive index has risen.
This oil showed a uniform
position, lost in the more
high temperature heating oil
composition changes.

22. FRIED FRITTERS FRIED BUTTER AND PIROSHKY
COMPARED TO OIL CHEMICAL AND PHYSICAL
CHARACTERISTICS
Indicator Number of
acid
acidimetric
Number
of iodine
Density Refractive
index
Morning 1.548 0.631 0.93322 1.4645
200 piroshky 1.6 0.126 0.921 1.474
Afternoon 1.9942 0.508 0.9248 1.465
400 piroshky 1.9 0.106 0.921 1.475
Evening 2.677 0.106 0.9368 1.4670
600 piroshky 2.8 0.102 0.922 1.476
Because fritters fried fatty acid number of relatively high moisture content than
the fritters piroshky barbecue derived due to the influence arising hydrolyzed
free fatty acids into the water. But the number of iodine is relatively stable. This
shows that the oil is often used in combination with free and glycerides in the
composition of the oil, which is relatively stable in relation to fatty acids.

23. 1.548 1.6
1.9942
1.9
2.677
2.8
0.631
0.126
0.508
0.106 0.106 0.102
0.93322 0.921 0.9248 0.921 0.9368 0.922
1.4645 1.474 1.465 1.475 1.467 1.476
0
0.5
1
1.5
2
2.5
3
morning 200 piroshki afternoon 400 piroshki evening 600 piroshki
acid iod density refractive index

24. CONCLUSIONS
Three kinds of samples were sampled in this experiment:
the chemical and physical properties of oils and fats in the
oil and frying oil were analyzed and the following
conclusions were made.
1. The number of acids absorbed in the bubbles is higher
than the net oil, which is due to the moisture content of
the condensate and the temperature of the roasting.
2. The number of iodine decreased due to the heating and
re-heating of the oil.
3. There are unsaturated fatty acids in the composition of
the oil. But the oil pockets found in our study of high-
temperature CIS are fatty acids isomers trans
komfiguratsi.