FATS Characteristics and Function in Baking

Major Functions of Fats in baked items are: To add moistness and richness To increase keeping quality To add flavor To assist in leavening when used as a creaming agent To give flakiness to puff pastry, pie dough or similar products

Saturated vs. Unsaturated Saturated A fatty acid chain containing as many hydrogen atoms it can possibly hold Is solid at room temperature More stable Unsaturated Has a chain with empty spaces that can hold more hydrogen Is liquid at room temperature (Oils) Can become easily rancid

 Produces fats with desired physical effects such as softness, moldability, and melting point.  Reduces the ability of fat to spoil and become rancid. How? By reacting with the air… Hydrogenation A manufactured treatment that produces fats with desired physical characteristics.

Fat Emulsions  Emulsion: a uniform mixture of two unmixable substances such as fat and water.  *Fat is broken down into smaller particles and does not change form.  **If the wrong shortening is used, the emulsion may fail because the batter contains more water than the fat can hold. The batter curdles or “breaks.”

Shortenings Regular Shortening  Usually white and tasteless.  It has good creaming ability.  It shortens gluten strands and tenderizes the product.  Used for regular pie crusts, cookies, and biscuits. High Ratio Plastic Shortening (Emulsified)  Used in cake batters that contain a high ration of sugar and liquid to flour.  Does not cream well.  Often used in icings because it can hold more sugar and liquid without “breaking”

High-Ratio Liquid:  It is liquid and pourable.  The emulsifiers used make the cake tender and moist.  They contain more emulsifiers than high-ratio plastic shortening.  They simplify mixing. Shortenings Continuing the comparison between regular, high-ratio plastic and high-ratio liquid shortenings.

Butter vs. Margarine Has a highly desirable flavor. Butter melts in the mouth, shortening does not. Butter is made from sweet cream and can be ordered salted or unsalted. Frequently, chefs blend butter and shortening for the flavor of butter and the handling qualities of shortening. Butter Is manufactured from various hydrogenated fats. It is considered an imitation butter of shortening, water and flavoring. Margarine

Storage of Fats Butter All fats become rancid if exposed to air too long. Oils and fats should be tightly closed and stored in a cool, dark place. Margarine Fats absorb odors and flavors from other foods. Think about the safety of your customers. Oils Butter should be store, tightly wrapped, in the fridge. Think FIFO