Some notes on the keeping quality of fats in baked goods

Summary 1. Six fats have been tested for their stability in baked goods, both under normal and accelerated conditions. 2. Accelerated tests on the fats alone or on biscuits baked with them have not been found satisfactory for evaluating the stability of the fats. 3. The accelerated tests have been found particularly inadequate to properly evaluate the stability of hydrogenated lard in baked products. 4. It is concluded that the practice of evaluating fats for baking purposes by accelerated tests is not indicative of their true stability.