The major functions of fats in baked items are: • To tenderize the product and soften the texture. • To add moistness and richness. • To increase keeping quality. • To add flavor. • To assist in leavening when used as creaming agents or when used to give flakiness to puff pastry, pie dough, and similar products. Many fats are available to the baker. Each has different properties that make it suitable for different purposes. Among the properties a baker must consider when selecting a fat for a specific use are its melting point, its softness or hardness at different temperatures, its flavor, and its ability to form emulsions.
Saturday, July 14, 2012
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