Fats and Usage in Baking: Testing and Research

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Introduction
Margarines, hydrogenated oils and fats, refined vegetable oils, as well as animal fats are widely used fat ingredients for bakery products. The lipid fraction of bakery products undergoes a significant degradation during baking, with an increase in undesirable oxidised substances, that can act acts as catalysts for further oxidative reactions during storage reducing the product shelf life (Caponio, Giarnetti, Paradiso, Summo & Gomes, 2013, pg.82-88). Depending on the type used, fats play various roles in baked products. Their hydrophobic action inhibits gluten development; the extent of this inhibition is determined by the type, temperature, and amount of fat used, as well as by the method of incorporation (McWilliams, 2012, p.409). Functional roles of fats in baked products include color, flavor, texture, and tenderness.
Fat is a major ingredient in pasty and often is included in weights that are about half of the weight of the flour. However, the cutting in of the fat until it is moderately coarse particles results in its very inefficient use as a tenderizing ingredient. All of the fat on the interior of each piece is unavailable to interfere with gluten development. This explains why pastry often is fairly tough despite the large amount of fat it contains (McWilliams, 2012, p.271). Gluten provides dough with elasticity and the ability to stretch, as the leavening agent produces carbon dioxide, which enables the dough to rise effectively. The more protein in the flour (as in the case with hard flour), the more gluten is usually formed. (Perego, Sordi, Guastalli, & Converti, 2007, p.649-657). Fat gives pastries the flakiness that is highly desirable. Flakiness is a result of the gluten in the pastry has been denat...

... middle of paper ...

...rom ‘not at all flaky’ and ‘very flaky’

References
Burns, M. (2012). Laboratory procedures.
Caponio, F., Giarnetti, M., Paradiso, V. M., Summo, C., & Gomes, T. (2013).
Potential use of extra virgin olive oil in bakery products rich in fats: A comparative study with refined oils. International Journal of Food Science & Technology, 48(1), 82-88.
McWilliams, M. (2012). Foods experimental perspectives (7th ed.). Prentice Hall: Boston.
Perego, P., Sordi, A., Guastalli, R., & Converti, A. (2007). Effects of changes in ingredient composition on the rheological properties of a biscuit industry dough. International Journal of Food Science & Technology, 42(6), 649-657.
Wassell, P., & Young, N.W.G. (2007). Food applications of trans fatty acid substitutes. International Journey of Food Science & Technology, 42, 503-517.

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