Fats and oils classification animal fats vegetable fats

Animal fats and oils are mainly extracted from: Cow fat Pig fat Goat fat (or milk fat)

Vegetable fats and oils are mainly extracted from: Soybean oil Peanut oil Corn oil Palm oil

Commonly found creams are: Natural cream Synthetic cream

Natural creams such as: Ghee butter Butter Light cream (extracted from milk fat)

Synthetic Creams: Shortening Margarine Flat Cream (Hydrogenated Oil)

Hydrogenated Oil: Vegetable oils are liquids at room temperature. In order to make them suitable for use in margarine and shortening, they are hydrogenated, making them more saturated by adding hydrogen atoms to their original chemical structure. Hydrogenated vegetable oils are made primarily from oils of vegetable origin, but also from fish and other animal sources, by refining, bleaching, decolorizing and deodorizing by hydrogenation, and spray drying. Hydrogenated vegetable oils increase in hardness, maintain a solid shape, and increase in malleability, which can make food crisper and extend shelf life. [1] Hydrogenated vegetable oils are generally in the form of white micro-fine powder or partially hydrogenated vegetable oils in the form of white solid or semi-solid, with a melting point of 57-61℃. Hydrogenated vegetable oil contains a large number of trans fatty acids, commonly known as cream, milk Marin or margarine (trans fatty acids are not easily absorbed by the body's digestive system, the long-term accumulation of human health in the body, the formation of blood clots Impact on development Impact on fertility Reduced memory Easily fat Easily triggered by coronary heart disease)

Oil and grease: the so-called oil and grease, that is, at room temperature, in the liquid state called

Fats and oils: The so-called fats and oils are those that are in liquid form at room temperature called "oils" and those that are in solid form are called "fats". Because the fat contains a large amount of oil, it is called "grease". Butter, ghee and lard are the more common oils used in bread.

The role of fat in bread

01

To make the dough more ductile, more plastic: the soft and hard butter evenly kneaded into the dough, butter has a very good emulsification, so it can lock the water in the dough, change the wet viscosity of the dough, so that the ductility of the dough has been enhanced. The dough with good ductility will also have a better expansion rate after entering the oven, and the finished bread will have a fluffier and softer texture.

02

Enhance the flavor, aroma and color of the bread: butter contains protein, amino acids and a small amount of sugar, when heated, it can produce a Meladic reaction, so that the bread coloring at the same time, releasing a good smell, the sweet smell of soft bread.

03

Delaying the aging process of bread: After bread is baked, the internal water will slowly vaporize, and in the process of water evaporation, the starch will change due to aging, and this process is the aging process of bread. Adding oil to bread can prevent the evaporation of water to some extent, emulsifying the free water present in the bread so as to lock in the water, delaying the aging of the starch and the hardening process of the bread.

While butter has 3 major effects on bread, overuse will also produce side effects, such as affecting the osmotic pressure of yeast, so that the fermentation process is hindered, affecting the gluten of the dough, etc., the general use of sweet bread at 10%-15%

Oil and grease in the actual operation of the role of

1, plasticity

Oil and grease has a strong plasticity, plasticity, is the softness, with little force, the plasticity of the bread. The plasticity is the softness, with a very small force can make the deformation of the oil at room temperature, while maintaining the deformation but not the nature of the flow, the ductility of the oil is because of its plasticity, the oil in the dough, can block the adhesion of the flour particles, to reduce the adhesion in the baking formed due to the formation of the hard block of dough. So adding oil to the dough will soften the gluten, make the organization more uniform and soft, and improve the texture.

Because of the plasticity of fats and oils, fats and oils can form an interface between gluten and starch, becoming a single molecule of the film, the finished product can prevent the movement of water from the starch to the gluten, locking up the moisture inside the dough, preventing the aging of starch, and prolonging the preservation time of the bread. The aging of dough with relatively high amount of added oil will be slower than that of dough with low amount of added oil, and the loss of water will be less. (Commonly, for example, the high oil content of Brioche dough has a longer shelf life, which is due to the effect of the high oil content, so that the moisture is not easily lost. However, for some French breads, the best shelf life is within 2 hours from the oven, after which the bread becomes harder and tougher. That's where the fats and oils have the most visible effect inside the dough.)

If in the production of bread, feel that the finished product is not soft enough delicate, you can add the appropriate amount of butter to improve the organization of the dough. For example, the soft European soft French bread on the market, because the butter content is low or even no additive, the texture will be with Q bouncy feeling, the crust is not so soft, with some toughness.

Note in practice, the use of domestic flour to make bread, because of the high protein content of domestic flour, gluten is too strong, can be appropriate to add some oil, play a role in softening the gluten, so that the operation is better, the texture will also be more delicate and soft.

2, the selection of fats and oils

Baking is generally used in animal fats and oils, fats and oils itself is a good source of nutrients, food is the highest energy nutrients, the main source of calories. At the same time, the fat contains oil-soluble vitamins, with the fat is used into the body, so that the food is more nutritious, baking will stimulate the characteristic milk flavor. (For example, in the production of whole wheat toast, if you want to focus on the flavor of whole wheat flour, then you can use odorless white oil, because this oil does not contain milk flavor, so that the production of whole wheat toast, will not be covered by milk flavor, and vice versa, you can use animal fats and oils)