Fat-containing Ingredients

Various fat-containing ingredients are in use in bakery products, which can be categorised as essentially pure fats, e.g. lard, largely fat ingredients, e.g. butter, ingredients with a substantial fat content, e.g. whole milk, and ingredients with traces of fat, e.g. wholemeal flour. 

Ingredients with a trace of fat usually have little effect on the overall fat content but sometimes do alter the properties of the product. The traces of fat in materials often contain essential fatty acids. 

The traces of fat in wholemeal flour reduce the shelf life of the flour as they become rancid fairly rapidly. Claims are made that this trace of fat has important dietary properties but the veracity or otherwise of this claim is beyond the scope of this book. 

1 Hard Fats. These are substances like lard or hard vegetable fats such as hardened palm kernel oil (HPKO) or blended hard vegetable fats. These are normally weighed out and mixed into the system, 

Rendered lard Bleached lard deodorized lard 

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Cream-based emulsion liqueurs play an important role dairy cream, eggs and fat-containing ingredients, such as nuts, are emulsified together with alcohol by means of homogenisation to form a stable liquid without or with little separation. 

This decomposition process is called saponification. It can be halted at intermediate stages to produce mono- and di-glycerides. These are compounds in which only one or two of the hydroxyl groups of glycerol form ester bonds (Fig. 2.7). In layman s terms some of the fatty acids from the fat have been removed. In the human body, these intermediate compounds are formed when fats are broken down, and they are also formed when fat-containing ingredients are boiled for a long time... 

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