Summary
Various types of baked goods prepared from fats fortified with vitamin A have been assayed for the vitamin by the Carr‐Price color reaction and by U.S.P. bio‐assays.
In products such as bread, biscuits, and cake, which are baked under moderate conditions, it appears that 80 to 100 per cent of the vitamin survives the baking process.
In pie crust, which undergoes more severe baking conditions, considerable destruction, depending on the extent of the baking, is likely to occur.
This paper presents the results of some commercial doughnut frying tests using types of shortening available to the baker. The broad conclusion is that, from the stability viewpoint, the difference in shortening when used for deep fat frying is exaggerated.
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