Fats and Usage in Baking: Testing and Research

Introduction Margarine, hydrogenated oils, purified vegetable oils and animal fats are fat ingredients widely used in bakery products. The lipid portion of the baked product experiences considerable deterioration during the burning process and an undesirable increase in oxidizing species can act as a catalyst for further oxidation during storage. Page 82 - 88). Depending on the type of use, fat plays a different role in baked goods.

As explained below, fat fat plays five main roles in bread making. The extent to which they perform these functions depends largely on "slippery points", the temperature at which fat begins to melt. Typically, the slip point should be at least 5 ° C. higher than the temperature at which the dough is supplied. The effects of fat are as follows. By "shortening" the fabric by weakening the fat or weakening its gluten network, it can be soft, fragile and soft. Foaming fat captures air while tapping and mixing and creates a batter with many small bubbles trapped in fat droplets. This is very important in cake baking, which expands during the baking process to form a light and airy structure. It overlaps with soft meringue fat over a wide temperature range. They can be spread between the layers of the pastry and separated during the cooking process to form a layered pastry.

The baking process does not require fat to cook in the oven. When baking, you need to consider the amount of fat in the food. High levels of fat, such as margarine, butter, lard, or vegetable shortening, will cause the product to spread during the baking process. As time goes by, the bread will become hard and old. This is not primarily due to the loss of moisture in the baked product, but rather due to the reorganization of water and starch. This method is similar to recrystallization and is facilitated by low temperature storage, for example in a domestic refrigerator or refrigerator.

Types of fats include vegetable oils, animal products such as butter and lard, and fat from cereals such as corn and linseed oil. Fat is used in various ways to cook and bake. To cook fried potatoes, baked cheese or pancakes, frying pans or frying pans are usually coated with fats or oils. Fat is also used as raw material for baked confectionery such as biscuits, cakes, pies and the like. Fats can reach temperatures above the boiling point of water and are commonly used to convey high calories to other ingredients such as fries, fries and fries. Fat is used to increase the taste of foods (eg, butter and bacon fat), preventing food from sticking to bread and creating a desirable texture.