[Composition of lipid components of dry mixtures for doughnuts during the storage process]. / Sostoianie lipidnoi komponenty sukhikh smesei dlia ponchikov v protsesse khraneniia.

Changes in various indices of lipid components of dried doughnut mixtures during their joint or separate 3-month storage were studied. Methyl oleate oxidation model was used to determine the prooxidant properties of the initial mixture. The antioxidant activity, inhibition of oxidation, and inhibitory properties of lipids were shown to be enhanced during storage. The composition of phospholipids varied considerably due to changes in the degree of unsaturation of lipids in the mixture during storage. Joint storage of components resulted in a greater stability and better preservation of lipid components (as compared to their separate storage).