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Fats and Oils in Baking

All Bakery products contain fat or oil of different variety during baking process .Fat or Oil are important ingredients after Flour and Sugar .% of fat varies from product to product. Various type of fat and oils are used by bakers as per the need and availability .Few popular fat or oil are HVO ,Partial hydrogenated oil, Butter oil, Palm oil,Refined palm kernel oil ,Coconut oil , Soy oil.etc.


Fat or Oil perform various role in these bakery products . Few of important role are mentioned below
  • Shortening
  • Emulsifier
  • Lubrication
  • Machinablity
  • Absorption
  • Texture
  • Flavour
  • Aeration
  • ShelfLife
  • Nutrition
  • Heat Transfer

Bread manufacturing

It provides the flavour , lubricates the dough and retain gases to give texture as it give lift to the bread loaf . Retains moisture and helps in machinability /slicing .


Biscuit Manufacturing

Fats and oil are used in biscuit to shorten the gluten formation . Fat also helps in machining , moisture retention , creaming .



Cake Manufacturing

Fats and oil in cake manufacturing helps in aeration,tenderising , emulsification and creaming and icing application .


Donuts

Heat tranfers , binding for coatings


Pastry

Use of fat results in flakes ,texture , shelflife







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