Fats and Oils in Bakery Products

Abstract

Fats and oils have been important bakery ingredients for centuries. Indeed, “shortening” is a baker’s term; fat in a bakery item “shortens” (tenderizes) the texture of the finished product. In bakery foods, shortenings impart tenderness, give a moister mouthfeel, contribute structure, lubricate, incorporate air, and transfer heat. Properties of a fat or oil that determine its ability to carry out these functions are: The ratio of solid to liquid phase. The plasticity of a solid shortening. The oxidative stability of the fat or oil. Oil (or the oil fraction of a plastic shortening) in a baked food gives a tender bite, moist mouthfeel, and lubricity (the product clears more readily from the surfaces in the mouth). The solid portion of a shortening contributes to the structure of the dough and the final product, and entraps air bubbles during mixing. Keywords: shortening; baking; lipids; α-tending emulsifier; baked goods; roll-in process; cracker spray oils; frying fats