Fats in Baking

8/3/2019 Fats in Baking

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FATS

IN

BAKING



The major

functions of FATS in baked

items are:-



To add moistness and richness

To increase the keeping quality / shelf life

To add flavour

To give flakiness to puff pastry, pie dough

and other similar products

To assist in µleavening µ when used as a

creaming agent.



The leavening agentincorporates gas bubbles

into the dough² carbondioxide, resulting the baked

goods to rise and has a

lighter and softer finishing

effect.



Some fats remains SOLID at roomtemperature while some fats remains

LIQUID

LIQUID FATS = OILS.

How to determines if the fats are SOLID or LIQUID???

It is determines by the FATTY ACIDS

that make up the fat molecules.



What is LIPIDS in fats???

LIPIDS are organic

compounds that are not

soluble in water, whichincludes cholesterol and

emulsifiers such as lecithin.



Technically, fats are triglycerides,

which are molecules made up of 3

fatty acid chains attached to 3 carbon

atoms of glycerin molecule.

The physical characteristic of each fat

are determined by the types of fatty

acid chains which make up thecompound.



Saturated fat is fat that consists of

triglycerides containing only saturated

fatty acids. Saturated fatty acids have

no double bonds between theindividual carbon atoms of the fatty

acid chain. That is, the chain of

carbon atoms is fully "saturated" withhydrogen atoms.



S ATUR ATED FATS remains SOLID at room

temperature.

Example of saturated fats are:-

Butter

Cream

Cream CheeseGhee

Shortening



If the fatty acid chain has empty

spaces and able to hold more

hydrogen, it is known as unsaturated

fat.

Unsaturated fat remains liquid at

room temperature.



Unsaturated fats are plant fats.

They are unsaturated because their carbons

do not have the full amount of hydrogen attached

and they have double bonds.

Therefore, these fats are healthier than saturated

fats which are fats found in animal products.



Examples of unsaturated fats:

Olive oilCanola oil

sunflower oil

Safflower oilFlax seed oil

there are may more«..

Unsaturated fats can be

monounsaturated or poly unsaturated



Natural fats consist of a mixture of many

fat compounds.

The more saturated fats are in themixture; the more solid the fat is, the

more Unsaturated Fats contained in the

mixture, hence resulting the softer effectof baked products.



To produce solid, pliable fats for bakeshop,fats manufacturers submit oils to

a treatment called hydrogenation.

This process bonds hydrogen atoms toempty spaces in fatty acid chains changing

them from unsaturated to saturated.



The consequences of creating hydrogenatedfats or commonly known as trans fat are:

1. The melting point of the oil is raised,

turning many previously liquid oils into solids

hence its increases the f at stability.

2. Shelf-life is increased, hence reducing the

ability of fat to spoil or become rancid.

3. All nutritional value in the original oil is lost.

4. The texture of the resultant solid can be

made to resemble that of natural, animal fats.



5.The previously perfectly natural oilbecomes a totally unnatural, dangerous,

relatively indigestible "plastic".

6.Tissues made with the ³artificial " fat

cannot function properly, as thousands

of enzymes can't bind to them, which willbe harmful for health.



What is FAT

EMULSIO

NS ???



A uniform mixture of two unmixable substances,

e.g. Fat and water is known as emulsions ,

e.g. Mayonnaise ± Emulsion of Oil and Vinegar

e.g. Creaming Method: Emulsion of Air andFat

( The process of beating fat and sugar

together to incorporate air. It is important

technique in ensuring the baked goods areleavened / raised with this method)



What isSHORTHENING:



Shortenings may be made from vegetableoils, animal fats, or both.

Shortening consist of 100% SOLID FAT.

Any fat acts as a shortening in baking

because it shortens gluten strands

And tenderizes the baked products.



Shortenings are used for many purpose in

baking: hence, manufacturer

have formulated 3 different types of shortenings

with different fat components:

1. Regular shortenings: Known as all purposeshortenings / plastic shortenings.

Tough , waxy texture with small particles of fat

which enables to hold the shape of dough or

batter.

To enhance the flakiness of certain pastries

products.



2.High ± Ratio Shortenings

(Emulsified Shortenings):

These are soft shortenings that spread easily

throughout a batter and quickly coat particles

of sugar and flour.

There are known as high ± ratio because

of they contain added emulsifying agent that

enable to hold a larger quantity of

liquid and sugar compare to regular shortenings.

Commonly used in icings because it can hold

more sugar and liquid without curdling.



3.High ± Ratio Liquid Shortenings:

Also known as liquid cake shortenings verysimilar to emulsified shortenings.

Less hydrogenated compared to plastics

shortenings.

They are liquid and pourable with thicker and

cloudier / opaque appearance.

The emulsifiers give the cakes / pastries

products a finer texture and stay moist

for a longer period of time.



BUTTER



Butter consist of 80% fat, 15% water

and 5%

milk solidsButter is available in Salted and

Unsalted.

Unsalted butter is more perishable , but it

has a fresher, sweeter taste therefore

Is commonly used in baking.

Salted butter tend to masks off flavors that might

be absorbed during storage period,

Hence foreign flavors might detected in baked



Salted butter tend to masks off flavors that mightbe absorbed during storage period,

Hence foreign flavors might be detected in baked

goods.

If salted butter is used, reduce / remove the

amount of salt stated in the recipes.



TWO MAJOR ADVANTAGES OF BUTTER:

1. Butter has a highly desirable flavour

compare to shortening which is

tasteless.

2. Butter has better melting qualities,

hence it melts in the mouth while

shortenings has unpleasant waxy effect

after-taste.



MARGARINE:

It is manufactured from varioushydrogenated animals and vegetable fats

with other flavouring ingredients, colouring

agents and other components.

It consist of 80 ± 85% fat, 10 ± 15 %

moisture and 5% salt and minimal % of milk

solids and other component.



2 MAJOR CATEGORIES OF MARGARINE:

1. Baker¶s Margarine / Cake Margarine:

Commonly used in baking as they are soft

and have good creaming ability.

2. Pastry Margarine:

Also known as µroll in compounds¶

Has a tougher, waxy characteristics and

commonly used in puff / Danish dough

/pastry laminations.



OILS

Oils are liquid fats.Not so commonly used in baking,

Because it spread to a batter or dough

too thoroughly and shorten too much.But for certain breads or quick breads

recipes needs oil to act shortenings.

Often used to deep frying, greasing

pans and etc.



STORAGE OF FATS: All fats become rancid if exposed to the air.

Proper storage should be practiced as fat

absorb odor and flavors from other food.

Highly perishable fats should be stored, well

wrapped in the fridge.

Other fats / oils should be kept in air-tight

containers and stored in a cool, dry and dar

lace

Fats in Baking

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