Bakery Blogs: Fats vs oils in baked goods.

From Mixing to Cooling

Fats and oils are crucial in baking, influencing texture, flavor, and shelf life. Emulsified fats like butter, solid at room temperature, create light textures and contribute to flavor through the Maillard reaction, essential for golden crusts. In contrast, liquid oils, rich in unsaturated fats, ensure even distribution in batters, ideal for moist, dense products like muffins. Oils interact with gluten to produce tender textures without compromising moisture. Post-baking, fats crystallize to stabilize structures, while oils retain fluidity. The oxidative stability of fats and oils affects shelf life, with proper storage and antioxidants enhancing longevity in baked goods.