Fat

Function of fat in pastries

Acts as a tenderizer, providing moistness, richness, and flavor.

Non-dairy fat substitutions

Options like margarine, coconut oil, vegetable oil, and shortening to replace traditional dairy fats.

Margarine

Unsaturated vegetable fat engineered to replace butter, similar in composition but may contain milk solids.

Coconut oil

Saturated vegetable fat that is solid at room temperature and may have a coconut flavor unless deodorized.

Function of flour

Acts as a stabilizer in baking.

Role of water in baking

Functions as a liquifier.

Examples of fats in baking

Include dairy, suet, lard, and various oils.

Definition of leaveners

Ingredients that provide lift in baking, including chemical, physical, and biological types.

Shortening

Unsaturated vegetable fat that is hydrogenated to become 100% saturated fat with a waxy mouthfeel.

Fat content comparison

225g of butter contains 184g fat and 1,628 calories; whole-milk yogurt contains 7.5g fat and 138 calories.

Calories in fat

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

Function of sugars in baking

Serves as sweeteners and tenderizers.

Purpose of salt in baking

Provides saltiness and acts as a retarder for yeast.

Allergens in fats

Certain fats can cause allergies, an example being lactose in dairy foods.

Fruit purees in baking

Can provide some of the functions of fat by creating a moist crumb, such as apple, date, or prune purees.

Bean purees in baking

Similar to fruit purees in moisture creation but differ in taste and texture.

The problem with dairy fats

Lactose can be an allergen found in traditional dairy fats.

Hydrogenation in fats

A process that converts unsaturated fats into saturated fats, often used in shortening.

Vegetable oil characteristics

Unsaturated vegetable fat that is liquid; examples include canola and soybean oil.

Strained yogurt as a fat source

Provides fat in non-vegan or kosher preparations.

Function of chemical leaveners

Act as agents to inflate or rise baked goods.