Fat

Function of fat in pastry

Tenderizer, moistness, richness, flavor.

Traditional sources of fat

Dairy, suet, lard.

Non-dairy fat substitutes

Examples include margarine, coconut oil, vegetable oils.

Margarine composition

80% fat, 16% water; engineered to replace butter.

Coconut oil characteristics

92% saturated fat; solid at room temperature.

Examples of vegetable oils

Canola, safflower, soybean, corn.

Characteristic of shortening

Unsaturated vegetable fat hydrogenated to become 100% saturated fat.

Function of fruit purees in baking

Provide moisture somewhat similar to fat.

Nutritional comparison of yogurt vs butter (225g)

Yogurt: 7.5g fat, 138 calories; Butter: 184g fat, 1,628 calories.

Calories in fat vs protein/carbohydrates

Fat contains 9 calories per gram; protein and carbohydrates contain 4 calories per gram.

Impact of lactose in dairy fat sources

Lactose is an allergen for some individuals.

Function of flour in baking

Stabilizer.

Function of water/dairy in baking

Liquifier.

Function of sugars in baking

Sweetener and tenderizer.

Function of salt in baking

Provides saltiness and acts as a yeast retarder.

Function of yeast/chemical leaveners

Provide lift through fermentation or chemical reactions.

Benefits of using vegetable oil sprays

Convenient and can eliminate the need for flour in some recipes.

Fat alternatives for vegan baking

Use non-dairy substitutes like fruit purees or bean purees.

Role of yogurt in baking

Provides fat content and moisture, while also adding flavor.

Consequences of using hydrogenated fats

May contain trans fats which can be harmful to health.