Lesson 2:Basic Materials Used in Bakery And Confectionery
Fats
Fats are used in almost all bakery products. Fats are available in many forms. All fats are shortening agents.
Butter:A fat processed from milk. It has a low melting point. The yellow color of butter depends on the feed of the cow and varies with seasonal changes. Butter contains 80-84% fats and 16-20% moisture. It is normally available in salted and unsalted form.
Ghee:Also called clarified butter; it is a fat processed from butter. It contains at least 99.6% fats. It is used to enhance flavor in traditional Indian dishes. However not commonly used in baking.
Oil:Oils are fat extracts from nuts, seeds and fruits such as soybean, sesame, sunflower and peanut. It is used in some muffin, bread and cake recipes and as a cooking medium for frying. If oil is used in place of a solid fat for some cake recipes, the texture will be heavier unless the sugar and egg are increased.
Vanaspati:A semi-solid form of hydrogenated vegetable oil with a minimum of 97% fat. It can substitute butter in baking 4 to 5 cup of vanaspati equals one cup of butter.
Margarine: A plastic hydrogenated fat used for cakes and pastry, commonly called bakery fats.
Shortening: A plastic hydrogenated fat used for cakes and pastry
Lard: Animal fat from pig
Fats are used in bakery for the following reasons:
Make the dough more pliable
Prevent stickiness and reduce the amount of dusting flour required or the make-up process
Prevent formation or toughness of gluten according to the method and the amount used
Add to the food value as enriching agents adding to calories.
Contribute and enhance flavour, moistness, mouth feel to baked products
Participants