Fat systems for bakery products
- 1 August 1972
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 49 (8) , 473-477
- https://doi.org/10.1007/bf02582482
Abstract
Fat systems for cake, Danish pastries and bread are described in terms of physical and chemical characteristics as well as performance. Results indicate that additives, such as surfactants and dough conditioners in well formulated fat systems, can increase tolerance, improve uniformity and extend storage life of baked products. The polar and nonpolar lipids naturally present in flour are shown to affect finished bread quality, with the polar lipids showing an improving effect. The apparently divergent trends in the development and use of specialized shortenings for specific baked products vs. the development and use of multipurpose bulk systems for a variety of baked products are reviewed.Keywords
This publication has 3 references indexed in Scilit:
- The lipid composition of wheat flours varying widely in bread‐making potentialitiesJournal of Oil & Fat Industries, 1966
- The role of lipids in baking. IV.—Some further properties of flour lipids and defatted floursJournal of the Science of Food and Agriculture, 1957
- Lipids of Wheat Flour. I. Characterization of Galactosylglycerol Components1Journal of the American Chemical Society, 1956