Baking fat classification

The food-specific fats used in bread, cakes, biscuits, cookies, pie crusts, fried doughnuts, etc. are called baking fats. It includes shortening, margarine and refined oil.

Shortening oil: refers to the edible hydrogenated oil, high-grade refined oil or the mixture of the above-mentioned oils and fats of animal and vegetable fats and oils, which are manufactured by rapid cold kneading and have solid, semi-solid or fluid oil products with good shortening performance (national industry Standard SB/T10073-92). It can be seen that shortening refers to the edible hydrogenated oil, high-grade refined oil or the mixture of the above-mentioned fats and oils of animal and vegetable fats. Usually, emulsifiers, antioxidants, defoamers, etc. can also be added, and nitrogen can be introduced. This is different from margarine in that it does not need to be emulsified. According to its physical properties, it is often divided into general use (universal type), emulsification type, frosting use, sandwich use, coating use, frying use, etc.
Margarine: refers to the solid oil made by adding water and other auxiliary materials (emulsifiers, spices, pigments, etc.) to animal and vegetable fats and oils through emulsification, quenching, kneading, and maturation to make them plastic. It can also be classified according to its scope For baking, tableware, muffins and other margarine.
Refined oil: including refined tallow, lard, coconut oil, palm kernel oil, hardened lard, coconut oil, palm oil, etc.
Application advantages of special baking fat in baking
Fat occupies a pivotal position in bakery products, it has a very unique function in the production of bakery products, and the final flavor effect of bakery products using baking fat and ordinary fat is not the same, which depends on its unique function .
1. Plasticizing property: Plasticizing property refers to the ability to change its shape under external action, so as to facilitate coating, make the dough ductile, and produce crispy products.
2. Buttermilization: When the baking fat is stirred and bubbled in the air, the air presents a small bubble drum that is contained and sucked in by the baking fat. This gas-containing property of the fat is called the butteriness. It is an important property of food processing. Adding baking fat to the batter can increase the volume of the batter after stirring, and the resulting product has a soft texture.
3. Shortening: When baking the fat to make the dough, the fat is covered around the flour, blocking the mutual combination between the flour, and preventing the gluten and starch from sticking. Its layers are distributed in the tissues of the baked food, and play a lubricating effect. Make food tissue weak and fragile. It is especially important for baked food applications such as biscuits and pastry.
4. Stability: During the baking and frying process of general fats and oils, due to the thermal decomposition of natural antioxidants or the absence of natural antioxidants, the stability of baked and fried products is poor and the shelf life is shortened. The baking fat is modified by hydrogenation and transesterification, and the degree of unsaturation is reduced or combined and added with antioxidants, thereby improving the oxidation stability.
5. Frying property: Baking fat is stable at high temperature, so it is not easy to be oxidized, polymerized, hydrolyzed and thermally decomposed
6. Emulsification, dispersibility and lubricity: The emulsification of baking grease is conducive to the stable dispersion of oil droplets in the water phase, so that the processed cakes have loose texture, large space and good flavor. For example, when processing butter cakes, if the amount of sugar is large and the content of water, milk, and eggs is increased, it is difficult for fats to enter the water phase, and baking fats can be combined with high sugars. It can be seen that it is also a kind of soft material, which can make the dough and finished products soft, extend the shelf life of the product, and have the function of lubricating batter and dough, which can make the product easy to expand and slice, and can make all kinds of cakes made with crisp texture Soft, smooth and refreshing, highlighting the flavor of the cake itself.
7. Water absorption: The water absorption of baking grease absorbs and retains water in baked goods, thereby effectively preventing hardening during extrusion and making the product crisp.
8. Flavor: The application of baking oil can provide better attractive color, fragrance, taste and taste for the finished product.
9. Nutrition: Baking fat can provide 9 calories per gram, and the fat is rich in fat-soluble vitamins and carotene, as well as essential fatty acids.
How to choose baking fat
Fat is one of the most commonly used auxiliary materials in the baking industry, and the importance of fat used in bakery products depends on the product being made. Fat is not absolutely necessary for yeast products. For example, French bread can be made without fat, and more It can retain its brittleness, but it has a great impact on other products such as butter cakes, fruit cakes, pie crusts, small cakes and other pastries, because these products are greatly affected by fat. General fats and oils affect the softness and crispness of baked products; increase the volume of the product; increase the stability of cake batter; extend the shelf life of the product and increase nutrition. It can be seen that it is very important for these products to choose the grease suitable for the product.
At present, on the baking market in my country, there are many varieties and brands of fats and oils, and the naming is quite confusing, which often causes misunderstandings among users. In fact, due to the different requirements of bakery product formula, production process and product quality, the physical and chemical properties and baking properties provided by various fats are different, such as the melting point and melting property of the fat. Therefore, with the development of the baking industry in my country, the technicians and bosses engaged in baking are not only satisfied with the operation, but also eager to have a more systematic understanding of the physical and chemical indicators and baking performance of baking accessories. Only in this way can we choose appropriate raw materials and control the stability of product prices and quality; instead of others, people use me and choose the required raw materials without self-insight; we can make a reasonable match and make a style. Unique and delicious bakery products.
1. The function of baking fat in cakes, pie crusts, small pastries, etc.
1. The function of fat in bread: It has been mentioned 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 fats and oils 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 bread volume, and inhibiting the bread tissue , Increase the gas retention of the dough, increase the luster of the bread surface, make the bread soft and delicious, and improve the nutritional value of the bread. However, if the amount of grease used is too much, it will produce the opposite effect of smaller volume and rougher tissue. The usage range of fat in bread is generally no more than 12%.
2. The oily function of grease: the size of the oily grease mainly affects the crispness, looseness and crispness of biscuits, small pastries and pies. The oiliness of the fat increases the crispness of the small pastry and other products, and the taste is good. Among the fats, lard has the most oiliness.
3. 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 milk cakes. The quality of fat directly affects the volume and organization of the cake. Chemical puffing agents increase the volume of the cake, but a large amount of use makes the cake particles rough and large irregular holes inside.
4. Stability of grease: When the grease 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, and the quality grease can be used up to 50-55%.
5. The fragrance retention of baking fats: the fragrance of fats and oils comes from two aspects: on the one hand, it comes from the fragrance of the fat itself, which is a natural light animal oil fragrance because it contains more animal oil components. It is a healthy oil; on the other hand, it comes from artificially added flavors and fragrances. This kind of oil has a strong fragrance and poor fragrance retention after baking. Most of the fragrances come from chemically synthesized raw materials, which are long-term consumption and 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 grease should be based on the oil base, depending on where the fragrance comes from, rather than one-sided emphasis on the fragrance.