Effect of Fat Level on Cooking Properties

The adverse effects of fat reduction on flowability may be attributed to a number of factors, including the increased level of intact casein, and 

The low degree of casein hydration is less favorable to moisture retention during baking and results in dehydration, crusting and poor flow (Kindstedt, 1995 Kindstedt and Guo, 1997). Moisture also acts as a lubricant between the protein layers and between protein and fat layers during melting and thereby facilitates heat-induced slippage of different parts of the matrix (McMahon et al., 1993 Prentice et al., 1993). 

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