8 - Effects of Fats

8 - Effects of Fats - Effects of Fats Feb 22 25, 2010...

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Effects of Fats Feb 22 – 25, 2010 Shortening a flour mixture is to tenderize it by limiting the length of the gluten protein structure which can develop. This is done through the introduction of multiple layers of fat to separate the starch and gluten particles (by mixing and kneading) - Semisolid fat (variable MP) provides plasticity o Higher plasticity = fat can spread over a greater surface area of flour particles higher shortening power (not desirable if flakiness is wanted) - Intro of multiple layers of fat to limit association between starch and gluten - Prevents –S-S- bond formation during gluten development o Lard: Pork fat Rendered fat from fatty tissues of hog Softer, more plastic than beef fat (tallow) o Vegetable shortening: Hydrogenated veg oil Semisolid for improved plasticity (35-45°C) N 2 (g) whipped in for lightness and spreadability Emulsifier added, allowing for addition of higher proportion of sugar to the cake mixture
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This note was uploaded on 12/26/2011 for the course FND 100 taught by Professor Y.yuan during the Winter '10 term at Ryerson.

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8 - Effects of Fats - Effects of Fats Feb 22 25, 2010...

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