Fats and oils in bakery

29 June 2021
Fats and oils in bakery | Bakery Academy

Fats and oils in bakery. They are tremendously important for many of our products. Most of you will now that fats and oils come with some kind of melting curve, which shows how much of the fat or oil is solid at a certain temperature. But first of all, what is called a fat and what an oil? As a general rule: a fatty source that is liquid at room temperature we call an oil, one that is (semi-)solid we call a fat. That’s the simple part…

All fatty sources have a glycerol molecule that binds three (in theory) different fatty acids. Saturated, mono-unsaturated and poly-unsaturated fatty acids. The longer a fatty acids chain is, the more heat stable it is. A saturated fatty acid is also more heat stable compared to his unsaturated version, where poly-unsatured fatty acids are the most liquid. By designing the position of the fatty acid the melting behaviour and thus taste and texture can be influenced. * Fatty acids * Glycerin.

Melting behaviour can be changed by blending with a fat that melts at different temperatures. The change in solid fat content depends on the fats that you use in the blend.

Different types of doughs need fat blends or margarines with specific characteristics. Interactions in the dough (gluten complex). Each fat (blend) contains a whole range of functions.

Need to know more about fats and oils in bakery. Take a course, or ask on of the bakery experts.

Need to know more? Feel free to contact us!

Post a Comment

Please login to post a comment.

Inloggen

Bakery Articles

Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs. 

Developing cookies with fibre

Developing cookies with fibre

For developing cookies with fibre. Bakery Academy has evaluated about 50 different fibres from over 10 different suppliers. We see however that every ...

Biscuits with protein

Biscuits with protein

When developing a product with proteins we must be aware that the guidelines for protein enrichment and claims are a bit different. A product that is ...

Apricots, Cranberries, and Ginger

Apricots, Cranberries, and Ginger

Dried apricots, cranberries, and ginger are commonly used in cakes, cookies, and other bakery products. Since they are dried, they can alter the dough...