Fat

Page 4: Foundational Ingredients in Baking

  • Key ingredients include:

    • Flour

    • Water/Dairy

    • Yeast/Chemical leaveners

    • Sugars

    • Salt

    • Fats

Page 5: Ingredients Based on Function

  • Flour: Stabilizer

  • Water/Dairy: Liquifier

  • Yeast/Chemical Leaveners: Responsible for lift (chemical, physical, biological)

  • Sugars: Provide sweetness and tenderness

  • Salt: Contributes saltiness and retards yeast action

  • Fats: Functions as tenderizer and adds moistness

Page 6: The Role of Fat in Baking

  • Functions of fat include:

    • Tenderizer

    • Moistness

    • Richness

    • Flavor

  • Traditional sources of fat:

    • Dairy, suet, lard, etc.

  • Issues related to fat sources:

    • Lactose as an allergen in dairy

    • Consideration for alternative ingredients.

Page 7: Non-Dairy Fat Substitutions

  • Margarine:

    • Unsaturated vegetable fat engineered to replace butter.

    • Fat/water composition: 80% fat, 16% water, solids, and salt.

    • Can be trans-fat free and may contain milk solids for buttery flavor.

  • Coconut Oil:

    • Saturated vegetable fat (92% saturated fat).

    • Solid at room temperature, with coconut flavor unless deodorized.

Page 8: Other Fat Substitutes

  • Vegetable Oils:

    • Unsaturated vegetable fats in liquid form: canola, safflower, soybean, corn.

  • Vegetable Oil Sprays:

    • Some contain wheat products.

  • Shortening:

    • Unsaturated vegetable fat hydrogenated to be 100% saturated.

    • Available trans-fat free; used as a lard substitute.

    • Generally flavorless with a waxy mouthfeel.

Page 9: Allergens in Fats

  • Can fats be allergens?

    • Example needed.

    • Fruit Purees:

      • Provide some fat functions, creating moist crumb (examples: apple, date, prunes).

    • Bean Purees/Oatmeal:

      • Similar functions to fruit purees; differences exist.

Page 10: Nutritional Comparison of Yogurt and Butter

  • Yogurt:

    • Strained yogurt provides fat in non-vegan/kosher preparations.

    • Nutritional comparison:

      • 225g of butter: 184g fat, 1,628 calories.

      • 225g of whole-milk yogurt: 7.5g fat, 138 calories.

  • Additional contributions of yogurt include:

    • Fat contains 9 calories/gram; Protein and Carbohydrates: 4 calories/gram.