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FATS
IN
BAKING
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The major
functions of FATS in baked
items are:-
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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.
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The leavening agentincorporates gas bubbles
into the dough² carbondioxide, resulting the baked
goods to rise and has a
lighter and softer finishing
effect.
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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.
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What is LIPIDS in fats???
LIPIDS are organic
compounds that are not
soluble in water, whichincludes cholesterol and
emulsifiers such as lecithin.
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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.
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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.
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S ATUR ATED FATS remains SOLID at room
temperature.
Example of saturated fats are:-
Butter
Cream
Cream CheeseGhee
Shortening
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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.
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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.
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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
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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.
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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.
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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.
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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.
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What is FAT
EMULSIO
NS ???
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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)
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What isSHORTHENING:
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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.
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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.
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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.
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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.
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BUTTER
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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
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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.
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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.
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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.
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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.
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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.
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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