2. Bakery fats

  1. Kanes K. Rajah
  1. Paul Wassell1,2

Published Online: 7 FEB 2014

DOI: 10.1002/9781118788745.ch2

Fats in Food Technology 2e

Fats in Food Technology 2e

How to Cite

Wassell, P. (2014) Bakery fats, in Fats in Food Technology 2e (ed K. K. Rajah), John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/9781118788745.ch2

Editor Information

  1. Royal Agricultural University, Cirencester, Gloucestershire, UK

Author Information

  1. 1

    Food Nanotechnology Group, Environmental Quality and Food Safety Research Unit,University of Chester, Chester UK

  2. 2

    PVO Innovation Centre, Pasir Gudang, Johor Bahru, Malaysia

Publication History

  1. Published Online: 7 FEB 2014
  2. Published Print: 28 MAR 2014

ISBN Information

Print ISBN: 9781405195423

Online ISBN: 9781118788745

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Keywords:

  • bakery fat;
  • baking industry;
  • emulsifier;
  • fluid shortening;
  • margarine

Summary

Fats and oils have been used throughout the years in food preparation to provide structure, flavor and nutritive value. In the 1990s there was a change in emphasis away from hydrogenation as the way of providing the hard stock for the formulation of shortening and margarine oil blends. There were two main reasons for this change. The first reason is the ready availability of relatively inexpensive palm fractions and increasing confidence in their performance in bakery fat formulations. The second reason is the finding that ‘trans’ fatty acids are implicated in the development of coronary heart disease. Powdered fat is now being used as a bread improver. This kind of product often includes emulsifiers. Biscuit manufacture is a major and highly specialized sector of the baking industry and is seen as being wholly separate from bread and confectionery baking.