Why do you put fat in bread?
Though I will not be using fats and oils in the formulas on this site, they are often added to bread dough to enrich the dough's mixing performance, texture, flavor and keeping properties. This means for dough that during mixing, fats added to the dough lubricate gluten strands, limiting gluten development.
The Best Cooking Oils: For Your Heart and Wallet
- Peanut Oil. Peanut oil is one of the most popular cooking oils in the U.S., as it is both inexpensive and relatively low in saturated fat.
- Canola Oil (Vegetable Oil, Safflower Oil)
- Sesame Oil.
- Flaxseed Oil.
- Extra Virgin Olive Oil.
- Walnut Oil.
- Avocado Oil.
- Coconut Oil.
- Leavening agents main function, as their name states, is to leaven baked goods. Whether it's a crusty loaf of bread or a tender angel food cake, leavening agents can also tenderize and provide a finer crumb structure. Also, if using baking soda, this leavening agents adds flavor (think baking soda biscuits).
- You can substitute vegetable oil, cup for cup, for shortening. Using oil versus shortening will change the texture of baked goods. The shortening, being a solid fat, will add more air to the batter when beaten in, giving the end product more of a cakey structure rather than the more dense structure oil will give.
- Crisco is a brand of shortening produced by The J.M. Smucker Company popular in the United States. Introduced in June 1911 by Procter & Gamble, it was the first shortening to be made entirely of vegetable oil (cottonseed).
Canola oil—as well as vegetable, corn, peanut, soy, sunflower and olive oil—can also be used with good results. These oils (except for olive) should be stored in an airtight container in a cool dark place and will keep for up to 1 year.
- Foods high in cholesterol (eggs, butter, bacon) and saturated fat levels (coconut oil, red meat) should be avoided. Cholesterol is a fat biosynthesised by all animal cells and is essential for life. However, high fat levels in the bloodstream (including cholesterol) are strongly correlated with heart disease.
- Though bacon isn't often thought of as a good nutritional choice, this bacon—which is cut closer to the bone—is a healthy and delicious AM pick. Sausage vs. Bacon: Two slices of center-cut bacon contain only 57 calories and significantly less fat, sodium, and cholesterol.
- When your diet contains too much sodium, you are at an increased risk for heart disease, kidney disease, stroke and high blood pressure. One slice of bacon contains 192 milligrams of sodium, but if you eat three or four slices, you have already consumed close to half of the sodium you should have for the entire day.
Oil is completely fat, it contains no proteins, solids, water, or air. And because there is no water, oil doesn't produce steam and help with leavening. But oil does create very moist baked goods because oils are naturally liquid at room temperature. Some of most moist cakes I've had have been baked with vegetable oil.
- Butter is the better choice over margarine or shortening. Spreads that are not true butter do not work well in a baking recipe. The name of this solid, shelf stable fat, says it all with its name, used to describe fat's ability to make baked goods tender by impeding the formation of gluten strands.
- It keeps baked goods soft and moist. The bond between sugar and water allows sugar to lock in moisture so that items such as cakes, muffins, brownies, and frostings don't dry out too quickly. It creates tenderness. But because they build structure, proteins and starches can potentially make baked goods tough, too.
- Sweet biscuits, cookies, and crackers utilize soy oil, canola oil, or corn oil to provide aeration or fluffiness, lubrication of ingredients while blending, flavor, and moist bite or texture. In frying fats such as peanut oil, the main function of oil is heat transfer into the baked good such as donuts or funnel cakes.
Updated: 26th November 2019