Butter is processed from milk, fresh milk is stirred after the upper layer of the thick object after filtering out part of the water product, which can be extracted from the milk skin, can be extracted from the white oil, can also be extracted from the fresh milk condensation of the oil skin.

The role of butter in bread

The hydrophobic properties of fats and oils

Fats and oils are distributed around the proteins or starches in the flour to form an oily film when the dough is being made, which restricts the absorption of water by the flour, and with the increase in the amount of oil used, the absorption of the flour decreases. Therefore, it is best to add the water to the dough before the fats and oils are added to the dough when it is being made. The oil is usually added when the dough is about 8 minutes old.

Plasticity of grease

Because of the isolation of the flour particles from each other, it is not easy for the gluten particles to bond with each other and form a gluten network, which reduces the elasticity and toughness of the dough, improves the plasticity of the dough, and makes it easy to be shaped. Oil has the role of waterproof evaporation, can make the bread storage period to extend, to prevent aging.

The shortening of fat

The addition of fat to bread binds the gluten tightly, softens the gluten, enhances the stretch of the gluten, and makes the pores of the bread organization larger and uniform, so as to make the bread baked in a larger volume.

Nutritional functions of fats and oils

Oil and fat are very important high-energy foods that provide heat to the body, and the same fats and oils contain a certain amount of oil-soluble vitamins, so fats and oils are consumed into the body to make food more nutritious.

Emulsifying properties of fats and oils

Some fats and oils, such as cream or margarine, contain a certain amount of lecithin, which is a natural emulsifier with excellent properties.