Fats and Oils in Bakery Products
Published Online: 15 JUL 2005
Copyright © 2005 John Wiley & Sons, Inc.
Bailey's Industrial Oil and Fat Products
How to Cite
Stauffer, C. E. 2005. Fats and Oils in Bakery Products. Bailey's Industrial Oil and Fat Products. 4:7.
- Published Online: 15 JUL 2005
Fats and oils have been important bakery ingredients for centuries. Indeed, “shortening” is a baker’s term; fat in a bakery item “shortens” (tenderizes) the texture of the finished product. In bakery foods, shortenings impart tenderness, give a moister mouthfeel, contribute structure, lubricate, incorporate air, and transfer heat.
Properties of a fat or oil that determine its ability to carry out these functions are:
The ratio of solid to liquid phase.
The plasticity of a solid shortening.
The oxidative stability of the fat or oil.
Oil (or the oil fraction of a plastic shortening) in a baked food gives a tender bite, moist mouthfeel, and lubricity (the product clears more readily from the surfaces in the mouth). The solid portion of a shortening contributes to the structure of the dough and the final product, and entraps air bubbles during mixing.
- α-tending emulsifier;
- baked goods;
- roll-in process;
- cracker spray oils;
- frying fats