Behavior of antioxidants during the baking and storage of pie crust

Summary 1. Acidic synergists such as citric acid, phosphoric acid, α‐amino acetic acid (glycine), or disodium dihydrogen ethylenediamine tetraacetate (“Versene”) produced no significant improvement in the keeping quality of pie crust. 2. Propyl gallate plus citric acid, or NDGA plus citric acid, produced no significant effect on the keeping quality of pie crust owing to the fact that propyl gallate and NDGA are apparently destroyed in dough made with flour. 3. Lauryl gallate plus citric acid produced a significant improvement in the keeping quality of pie crust. 4. The addition of “Versene” to dough, followed by spraying the pie crust with a solution of lauryl gallate plus citric acid or propyl gallate plus citric acid, resulted in an increase in stability. 5. The addition of BHA plus citric acid to dough resulted in the greatest stability of the pie crust. However the addition of propyl gallate, lauryl gallate or NDGA to this dough produced no further increase in the stability of the pie crust. 6. BHA is partly vaporized from dough during the baking process and also during the storage of pie crust at 61°C.