How do different fats affect baking?

In cakes, fats can either be creamed with sugar to act as a leavening agent or are added as such to promote moistness and soft texture. In breads, fats act as dough lubricants which help with loaf rise and crumb softening.

What does fat do to cakes?

Fat acts as a tenderizer in cake batter. First, because it adds moisture and richness to the cake and, second, because fat interferes with gluten formation in the flour and with coagulation of the eggs. Solid fats, like butter and shortening, are also the vehicle for creating air pockets in the cake batter.

Which fat is best for baking?

Extra virgin olive oil is my number-one favourite, and you’ll notice that I use this oil in most of my recipes – yes, including desserts, cakes, cookies and even chocolate! This oil is beautiful-tasting, velvety and brimming with health benefits: it’s a rich source of antioxidants and monounsaturated fatty acids.

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How does fat affect dough?

The molecules of fat surround the flour particles and exclude water. This prevents the development of gluten in the dough. The fat is said to shorten the dough. Any increase in water in the mixture will tend to encourage development of gluten, which will make biscuits hard and pastry heavy.

What are the different types of fats used in bakery?

27 Major Fats and Oils Used in Bakeries

Fat type Saturated (g/100 g) Polyunsaturated (g/100 g)
Lard 40.8 9.6
Duck fat 33.2 12.9
Butter 54.0 2.6
Coconut oil 85.2 1.7

What does milk do in a cake?

Milk is used in baked products to improve texture and mouthfeel. The protein in milk also gives a soft crumb structure in cakes, and contributes to the moisture, colour and flavour of a baked product.

What are 4 functions of fats as an ingredient in baking?

The following summarize the various functions of fat in baking.

  • Tenderizing Agents. Used in sufficient quantity, fats tend to “shorten” the gluten strands in flour; hence their name: shortenings.
  • Creaming Ability.
  • Plastic Range.
  • Lubrication.
  • Moistening Ability.
  • Nutrition.


Which is better for baking butter or shortening?

There is no doubt about it, cookies and cakes taste better when they are made with butter. Shortening, which is made from hydrogenated vegetable oil, has no flavor. … Shortening can make baked goods rise higher and be lighter, which depending on what you are baking, may be preferable to using butter.

What is best oil to bake with?

Canola oil is, without doubt, one of the best types of oil for baking. It’s preferred in many recipes since it has the most neutral flavor compared to other types of oil. It also tends to be lighter in flavour, so it will not negatively affect the baked product’s flavor and texture.

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What is the healthiest oil to use in baking?

Olive oil has a relatively lower smoke point compared to other oils, so it’s best for low and medium-heat cooking. It’s also one of the healthiest oils to use when baking.

What does adding butter to dough do?

The butter in the dough helps to create the light, flaky texture desired in these pastries. As the dough is baked, the butter melts and creates steam, trapping it in the dough and creating air pockets. Once the dough has cooled, these air pockets become delicate layers of flaky dough.

What happens when you add fat to bread dough?

The fat coats the gluten strands and makes the finished product more tender – both the crumb and crust – and it makes the crumb more fine grained. It also makes the loaf seem moister. Breads that are made with fat in them don’t dry out as quickly, so the shelf life is improved.

What are the 4 types of fats?

There are four major dietary fats in the foods we eat:

  • Saturated fats.
  • Transfats.
  • Monounsaturated fats.
  • Polyunsaturated fats.

What are the 3 primary roles of fat in cake mixing?

Fats have four main purposes in baking:

  • They tenderize the product by coating and weakening the gluten bonds within the structure.
  • Even though they contain little or no moisture, they provide the illusion of wetness. …
  • They enable browning.
  • They help move heat through the product, perpetuating the baking process.


What are 3 types of fat used in baking and cooking?

There are 3 main types of solid fats used in baking: butter, vegetable shortening, and lard.

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What is responsible for a sponge cake to rise?

To achieve its characteristic light texture, sponge cake uses whipped eggs. Similar to angel food cake, it relies on the leavening action of air whipped into and trapped by egg protein. The increase in volume is achieved by trapped air and water vapor that expand during baking.