Fat in Bread

Maillard and M.A. Gautier, Action des acides amines sur les sucres formation des melanoidines par voie methodique, Compt. Rend. Acad. Sci., 1912, 154, 66-68. 

Fisher and T.R. Scott, Food Flavours Biology and Chemistry, The Royal Society of Chemistry, Cambridge, 1997. 

O Brien, H.E. Nursten, M.J.C. Crabbe and J.M. Ames, (eds.) 1998. The Maillard Reaction in Foods and Medicine. Royal Society of Chemistry, Cambridge. 

Cauvain and L. Young, in Baking Problems Solved, Woodhead Publishing Ltd. Cambridge England 2001 pi36. 

Gianibelli, O.R. Larroque, F. MacRitchie and C.W. Wrigley, aaccnet.org/cerealchemistry/freearticle/gianibelli. pdf. 

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Recently canola oil with a high content of lauric acid (39%) was developed to be used in confectionery coatings, coffee whiteners, whipped toppings and center-filling fats (Table 4.2). Further, canola oil with 40% of stearic acid is available to be used as replacement for hydrogenated fats in bread and bakery markets (Vecchia 1996). Another canola oil containing approximately 10% of palmitic acid for improved crystallization properties has been developed and canola oil for the health food market containing up to 40% of y-linolenic acid is also available (Tso et al. 2001). 

Stale bread tastes and feels dry, even though the moisture content is actually the same as in fresh bread. The recrystallization of the starch in bread is what makes it go stale. To combat this, fats and oils are added to bread to form a complex with the starch in its gelled form, slowing down the recrystallization process and keeping the starch in its flexible gel form. 

There are a few areas in the subjects covered by this book where unfortunately the same words or are used to describe different things. They are gluten and flour improver. In food law a flour improver would cover a substance added to flour to improve its performance, usually in bread. Such a substance is ascorbic acid. In a bakery, the expression flour improver covers a mixture that is added to the dough. In this context a flour improver will contain not only substances like ascorbic acid but also, for example, enzyme active soya flour, emulsifiers and possibly fat. 

Malonaldehyde has been detected in the leaves of pea and cotton plants. It is found in many foodstuffs and can be present at high levels in rancid foods. It has been detected in fish meat, fish oil, rancid salmon oil, rancid nuts, rancid flour, orange juice essence, vegetable oils, fats, fresh frozen green beans, milk, milk fat, lye bread and in raw, cured and cooked meats (United States National Library of Medicine, 1997). 

This determination is useful in deciding if a bread has been either prepared with addition of fatty materials, e.g., butter, or baked in a vessel lined with fat (lard, dripping, etc.) in either case the fatty substances would show an increase relatively to that naturally contained in bread. 

Experimental Cookery. —Examination of the chemical and physical natures of various food stuffs, e.g., flour, fat, fish, meat, eggs, vegetables, pulses, milk. The effects of heat, and of different methods of cooking on these food stuffs. Study of yeast and its action in bread making. Examination of sugar substitutes. Experiments to attempt the solution of problems encountered in the kitchen. 

Research shows that as we reduce elevated cholesterol levels, blood pressure comes down as well. That s a nice bonus, fighting two risk factors at once. Limit saturated and trans fats in your diet. Eat a lot of fruits, vegetables, and whole-grain breads and cereals. Enjoy... 

HBF. [Croda Food Prods. Ltd.] Edible fatty adds triglycerides for powdered fat coatings, starch complexing agent in bread. 

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