Fats and oils in bakery products

Clyde E. Stauller Emulsifiers for the Food Industry, Fats and Oils in Bakery Products. 

Butter is used in some, usually more expensive, bakery foods, and is prized for its flavor contribution. Fats are used in some products such as pie cmst, croissants, or puff pastry, up to 60%, based on flour. StabiHty of fats and oils in perishable items such as breads, cakes, or pastries is of no consequence because shelf life is so limited that rancidity does not occur. In cookies and crackers, however, stable fats must be used in the formula since prolonged shelf life could lead to product deterioration with fats that develop rancidity. 

The physical state of fats and oils and their crystal structures are important for application of such products. In addition, formulation of products for special applications such as bakery, confectionary, frying, salad dressing, margarines, and spreads requires special characteristics that make the products suitable for such purposes. Thus, each source material will be important for its physical and chemical characteristics and hence suitability as a food component. 

Fats and oils have been important bakery ingredients for centuries. Indeed, shortening is a baker s term fat in a bakery item shortens (tenderizes) the texture of the finished product. In bakery foods, shortenings impart tenderness, give a moister mouthfeel, contribute structure, lubricate, incorporate air, and transfer heat. 

Shortening is a 100% fat product formulated with animal and/or vegetable oil that has been processed for functionality. It is used as an ingredient in bakery products such as bread, cakes, cookies, short pastries, fillings, and icing. It is also used in frying. Anhydrous milk fat (AMF) is made from either butter or directly from milk cream or fresh cream. Traditionally, butter and lard have been the fats used in bakery products. Consumption patterns have shifted away from traditional animal-based fats to vegetable oils and fats due to economics and nutritional considerations. However, the buttery flavor of milk fat is still desirable. 

The fats and oils found in foods are very important for the functionality and health issues of human diet. Fats and oils are incorporated into processed foods for a variety of reasons. They act, usually, as lubricants, enhancers of eating properties, and nutrition providers and are important ingredients required in bakery products to provide the following functional properties ... 

However, the role of solid content in fat and oils is very important in special applications. A liquid oil, therefore is a product with virtually very low or no solids at room temperatures. Usually, oils are used at certain bakery foods which require lubrication, but never in icings which reqnire structure (Table 5.14). 

Lipids (fats and oils) and monoacylglycerols used as emulsifiers form inclusion compounds with amylose, slow down the swelling of starch granules and the extent of starch gelatinisation. For example, around 96% of starch is fully gelatinised in white bread, which is low in fat. Bakery products rich in fat, especially in the surface layers with lower water activity, contain a considerable proportion of ungelatinised starch. Small concentrations of sodium chloride have only limited impact on gel formation. 

A derivative of ascorbic acid (vitamin C) and palmitic acid. It is a white or yellowish white powder with a citruslike odor, which is used as an antioxidant for fats and oils and as a source of vitamin C. In amounts of 0.1 to 0.4% by weight of the flour, it serves as an antistaling agent in bakery products. It will retard staling for 2 to 4 days. 

Interesterification of milk fat with palm stearin, the harder fraction obtained on fractionation of palm oil, provides a possible route for the production of pastry margarine and bakery products. Milk fat by itself, unless fractionated into a hard fraction, is not very suitable in these applications because it lacks sufficient solids at high temperatures. 

Pan and food release agents. Lecithin-based release agents are employed in many applications such as frozen waffle manufacture, bakery products, pizza baking, and pasta products. Most industrial griddle frying fats are formulated with lecithin, solely for its release functionalities (7). The products may be spray- or brush-applied to achieve a thin film capable of promoting easy release of baked items from pans and belts. Bakery release agents may contain 2-6% lecithin in a variety of oil bases, and they may also be formulated with particulate matter to provide an additional mechanical release. 

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