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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