The Secret of Grease in Baking (Part 2)

As one of the three giants of baking raw materials, many articles have repeatedly emphasized its importance and role

butter

Ghee is anhydrous margarine.

At the end of the 19th century, the production of cottonseed oil in the United States increased greatly.

The ingredients of ghee include edible oils and fats, food emulsifiers, antioxidants, flavors, and pigments

There are usually two kinds of ghee, one is solid and the other is transparent liquid, called liquid ghee

Liquid ghee is mostly used in the production of chiffon cakes, sponge cakes and other products

vegetable oil

It mainly contains unsaturated fatty acids and is liquid at room temperature.

animal oil

Lard, butter, etc.

Lard has recently received renewed attention from many people, and the use of lard is considered to be the key to the flavor of Chinese cuisine

　　fresh cream

　　Fresh cream, also known as whipped cream, is divided into vegetable fresh cream and animal fresh cream

　　The fat content of animal fresh cream is between 16% and 22%.

　　Compared with flower shaping, animal cream has poor plasticity, and vegetable cream is more stable, but it should not be eaten too much

　　It is particularly emphasized that whipped cream (fresh cream) and cream are not the same thing, and the cream in the bread recipe refers to butter

The role of fats in baking

　　The role of oil in bread mainly includes increasing nutrition, which can provide calories and oil-soluble vitamins needed by the human body

　　Be aware that different oils added to the dough will have different flavor effects, and the flavors of butter and olive oil are very different

　　The point to be considered here is that in order to select the fat and oil suitable for the flavor of bread, the compatibility with other materials must also be considered

　　The grease in the bread also enhances the mechanical resistance of the dough, because the dough will rub and tear when it is kneaded.
Adding grease can make it lubricated, and the bread with grease will become softer and smoother
.

　　(Xiaoyu)

　　"China Food News" (April 25, 2022 Edition 05)