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Experts explain the correct use of grease

Release time:

2016-05-15

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Abstract

The function of fat in bread: It has been discussed above that bread can be made without fat, but from the perspective of product quality requirements, only proper use of fat can make ideal breads. Adding oil when mixing the dough will form a monomolecular film at the interface of gluten and starch,

1. The function of fat in bread: It has been discussed above that bread can be made without fat, but from the perspective of product quality requirements, only proper use of fat can make ideal breads. Adding oil when mixing the dough will form a monomolecular film at the interface of gluten and starch, which is tightly combined with the gluten and is not easy to separate, thereby making the gluten softer, increasing the gas retention of the dough, increasing the volume of the bread, and inhibiting the structure of the bread , Increase the luster of the bread skin, make the bread soft and delicious, and improve the nutritional value of the bread. However, if the amount of grease used is too much, the opposite effects such as volume reduction and rough tissue will be produced. The usage range of fat in bread is generally no more than 12%.

2. Oily function of fat: The size of fat and oil mainly affects the crispness, softness and crispness of biscuits, small pastries and pies. The oiliness of the fat increases the crispness of small pastries and other products, and the taste is good. Among the fats, lard has the most oiliness.

3. The scent retention of bakery product oils: The scent of oils and oils comes from two aspects: on the one hand, it comes from the scent of the oil itself. Because this kind of oil contains more animal oil components, it has a natural light animal oil scent, which leaves a good fragrance after baking and is a healthy oil. ; On the other hand, it comes from artificially added flavors and fragrances. This kind of oil has a strong fragrance, but the fragrance remains poor after baking, and most of the fragrances come from chemically synthesized raw materials. Long-term consumption is harmful to health. Low-grade fats and oils are of poor quality, mostly palm oil. The stronger the flavor, the better. This is a misunderstanding. The choice of oil should be based on the oil base, depending on where the fragrance comes from, rather than emphasizing the fragrance one-sidedly.
4. Stability of oil: when the oil is stirred, air is mixed into it to stabilize the batter and prevent the batter from collapsing during baking until other ingredients such as gluten are condensed to form a tissue. For example, the smaller and more bubbles in the batter, the wider the distribution, the greater the stiffness, the larger the product volume, and the better the organization. Ordinary grease has a poor degree of emulsification in the batter, so the amount of grease used does not exceed 40% of the total percentage, while high-quality grease can be used up to 50% to 55%.

5. The fusion performance of grease: the ability to stir in air when grease is stirred is called the fusion force of grease. The fusion power directly affects the volume and quality of some cakes, especially batter cakes and heavy cream cakes. The quality of fat directly affects the volume and tissue characteristics of the cake. Chemical puffing agents can also increase the volume of the cake, but when used in large quantities, the cake particles are coarse and there are irregular large cavities inside.

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