Function of Fats in the Bakeshop

• Tenderizing agent
• Creaming ability
• Plastic Range
• Lubrication
• Moistening ability
• Nutrition

Tenderizing agent

Used in sufficient quantity, fats tend to “shorten” the gluten strands in flour, hence the name “shortenings”. Traditionally, the best example of such fat was lard.

Creaming Ability

This refers to the extent to which fat, when beaten with a paddle, will build up a structure of air pockets. This aeration, or creaming ability, is especially important for cake baking. The better the creaming ability, the lighter the cake.

Plastic Range

Plastic range relates to the temperature at which the fatty acid component melts. Shortening in this temperature range will stay workable and will “stretch” rather than cracking (too cold) or softening (too warm). A fat that stays “plastic” over a temperature range of 39°F to 90°F (4°C to 32°C) is rated as excellent. A dough made with such a fat can be handled in a variety of conditions, from the walk-in cooler to the bench in a hot bakeshop. Butter does not have a good plastic range; it is almost too hard to work at 50°F (10°C) and too soft at 80°F (27°C).

Lubrication

A characteristic in dough making, the fat portion makes it easier for the gluten network to expand. The dough is also easier to mix and to handle.

Moistening Ability

Whether in dough or in a cake batter, fat retards drying out. A 100% fat shortening will be superior to either butter or margarine.

Nutrition

As one of the three major food categories, fats provide a very concentrated source of energy. They contain many of the fatty acids essential for health. It is best to use in moderation.