In the dough of baked products , the action of fat is fundamental. First of all, fat has a lubricating action by forming a thin layer of fat that is placed between the particles of starch and proteins, connecting the various components of the dough. In this way, the dough is more malleable and the products will have greater volume. But not only that: the alveolation is also improved. The crumb of the finished products is in fact more homogeneous and decidedly softer.
Furthermore, fats found in the dough prolong the freshness of the baked product because they are able to isolate the starch. As they age, the starch granules deposit the absorbed water: a part of this is retained by the gluten, the other part migrates in the form of free water from the crumb to the crust and escapes into the environment. This means that the crumb often becomes dry and the crust moist, and molds are more likely to form. Fat is able to slow down these processes by forming a sort of waterproof film around the starch.
BAKED GOODS, THE PROS OF FAT
Not everyone knows that adding fat to baked goods increases their nutritional value . In addition, fat slows down the yeast’s vital activity. How? By isolating the yeast cells with an oily state so that water cannot penetrate. This means that every time you add fat to the dough, you need to increase the amount of brewer’s yeast accordingly. If the fat is significant, the yeast is actually inactive.
THE DIFFERENT FATTY SUBSTANCES
Fats contain fatty acids in their structure that can be divided into saturated and unsaturated . For baked goods, the fats used are of animal or vegetable origin. In the first case, we refer to butter, lard and bacon fat; in the second case, we are talking about oil, margarines and vegetable fats. Furthermore, depending on the temperature and their physical state, fats can be solid or oil.
