Oxidation occurs when oxygen touches food and happens at different rates. Antioxidants play a role in baking by preventing or slowing the oxidation of fats and oils, which can lead to rancidity, discoloration, and spoilage. Understanding how to slow the oxidation of ingredients and baked goods is helpful to know. Storing ingredients properly will help your baked goods stay fresher longer too!
Slowing Oxidation In Baking
| Antioxidant | Source | Baking Application |
|---|---|---|
| Ascorbic Acid (Vitamin C) | Citrus fruits, strawberries, green leafy vegetables, synthetic powder/tablet | Strengthens gluten in bread, prevents browning in fruits |
| Tocopherols (Vitamin E) | Vegetable oils, nuts, seeds, green leafy vegetables | Extends shelf life by preventing fat oxidation |
| Citric Acid | Citrus fruits | Prevents browning in fruits, enhances other antioxidants |
| Rosemary Extract | Rosemary plant | Prevents rancidity in savory baked goods |
| Lecithin | Egg yolks, soybeans, sunflower seeds | Improves texture and shelf life, stabilizes emulsions |
Ascorbic Acid (Vitamin C)
Ascorbic acid, better known as vitamin C, is a naturally occurring antioxidant found in a wide variety of fruits and vegetables. It is commonly used in bread making to strengthen the gluten network, improve dough elasticity, and enhance yeast activity. It also prevents browning in fruits and vegetables.
Tocopherols (Vitamin E)
Tocopherols are a group of fat-soluble compounds with antioxidant properties. They occur naturally in vegetable oils (such as sunflower and safflower oils), nuts, seeds, avocados, wheat germ, green leafy vegetables and more.
Citric Acid
Citric acid is a natural antioxidant found in citrus fruits like lemons, limes, and oranges. Acid is used in baking to prevent browning and oxidation in fruits and fruit-based fillings. It also enhances the effectiveness of other antioxidants.
Rosemary Extract
Rosemary extract is a natural antioxidant derived from the leaves of the rosemary plant. It contains compounds such as carnosic acid and rosmarinic acid. It is particularly effective at prevent rancidity in savory baked items like crackers and breadsticks.
Lecithin
Lecithin is a natural emulsifier and antioxidant found in egg yolks, sunflower seeds, and soybeans. It helps to stabilize emulsions as well as prevent oxidation.
Antioxidants for home bakers
I prefer to use simple, natural antioxidants when cooking or baking.
Here’s what ingredients I use most often:
- Lemon juice (freshly squeezed)
- Sunflower oil (mostly in cooking, sometimes in baking)
- Rosemary (real)
- Eggs (farm fresh)
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Lemon juice is by far my #1 most used antioxidant in the kitchen. I use it to prevent all of my fruits from browning and in many baked goods because, well, I love the taste of lemons!
Other Methods of Preventing Oxidation
Because oxygen in the air is invisible, we often don’t think about how it reacts with our food. Here are a few more ways we can prevent or slow oxidation in our food.
Limit Oxidation Accelerators
Heat, sunlight, oxygen, and water (moisture) are the most common accelerators found in our kitchens. Keeping ingredients like oils and spices in cool, dark places (pantries and cabinets) reduces exposure to heat and sunlight, which can accelerate oxidation. This is why olive oils are typically stored long-term in tinted glass bottles (reduced light).
Refrigeration
Cool temps slow down chemical reactions, including oxidation. By reducing the rate at which oxygen interacts with fats, oils, and other sensitive ingredients, the refrigerator helps maintain the freshness and quality.
Refrigeration is my favorite way to extend the shelf life of perishable ingredients (e.g., dairy, eggs, and fresh fruits) as well as baked goods.
Freezing
Freezing foods significantly slows down oxidation by bringing temperatures low enough to halt most oxidation chemical reactions in ingredients and baked goods. Freezing prolongs the storage life of baked goods and ingredients (e.g., nuts, flours, and baked items), preserves texture and flavor, and prevents rancidity.
The problem is that not all foods and baked goods do well after freezing. For example, cake freezes quite well, but not all frostings and glazes do. I typically freeze my cakes unfrosted.
Airtight Containers
Reducing exposure to air limits the amount of oxygen that can interact with food. Airtight containers maintain freshness and prevents oxidation, especially in dry goods like flour, nuts, and spices. The absolute best way to do this is using a vacuum sealer. My husband vacuum seals wild game meats before putting them in the freezer to ensure maximum freshness to last us all year!
Remove Water
Dehydrating food slowly removes moisture (water content), which slows down the oxidation process, thereby slowing the spoilage and deterioration of food. It also extends the shelf life of fruits, vegetables, and herbs, by reducing microbial growth. You can also place dehydrated goods in the freezer to extend their life further too!
Why proper food storage matters
Storing ingredients properly ensures your baked goods will be consistently delicious and safe to eat. Understanding oxidation prevention methods maintains the quality of baking ingredients and finished baked goods.
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