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Use of oil in baked products—Part I: Background and bread
Author(s) -
Hartnett D. I.,
Thalheimer W. G.
Publication year - 1979
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02674139
Subject(s) - leavening agent , ingredient , food science , vegetable oil , business , chemistry , fermentation
The benefits of fat systems in yeast‐raised and chemically leavened baked goods are reviewed. The effects of rising ingredient costs and competition on ingredient technology are described, leading to a discussion concerning the trend in the United States to switch from the standard shortenings—lard and partially hydrogenated vegetable shortening—to oil in baked products. Problems associated with the incorporation of oil in bread formulations follow. Test work has shown that surfactants are effective additives in overcoming these negative and in promoting the production of quality products. A comparison of oil versus lard as the shortening medium in bread is described. Evaluation of emulsifiers with oil in bread are discussed.