FATSCharacteristics 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. UnsaturatedSaturated

A fatty acid chain containing as many hydrogen atoms it can possibly holdIs 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…

HydrogenationA 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.”

ShorteningsRegular 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.

ShorteningsContinuing 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 FatsButter

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