• Fats are among the ingredients that play a significant role in the quality of many bakery products, but require technological expertise in their selection and optimal use.
Oils and fats are the official names of an important food group. Of the three basic food components (carbohydrates, proteins and fats), fats have the highest energy value (9 Kcal/g, compared to 4 Kcal/g for proteins and carbohydrates).
But fats aren't just a source of nutrition; they also serve as raw material for many indulgence products. And when we talk about baking, we find the frequent use of fats in the so-called segment of luxury of the bakery - patisserie.
"fats" is a generic term for all fatty substances, including both oils and fats as well as butter and margarine. In nature, fats are of animal and vegetable origin, found in hundreds of types of oilseeds and nuts. In addition to being an energy provider, fats carry fat-soluble vitamins (A, D, E) and are a significant flavor enhancer for many savory dishes.
terms "oils" and "fats" refers to the liquid state, respectively the solid state of fatty substances. An interesting example is the coconut, and this is because, if we consider the significant temperature variations around the world, the fat produced is called Coconut oil in warm climates and coconut butter/fat in colder climates due to its melting point being around 24°C.
Sources of fats
The sources that account for over 90% of the world's production of vegetable fats and consist partly of tree fruit and nut oil and partly of seeds are as follows:
Coconut with a fat percentage of 65% - 68%;
Cotton seed with 18% – 20%;
Olives with 38% – 42%;
The palm tree with 45% – 50%;
Hazelnuts with 45% – 50%;
Rapeseed seeds with 40% – 45%;
Sesame seeds with 50% – 55%;
Soy with 18% – 20%;
Sunflower seeds 35% – 45%.
Animal fats can be divided into three groups from the point of view of origin, namely:
Dairy fats;
Beef, pork and sheep fat;
Fat from fish such as herring, sardines and the like.
It should be noted that vegetable fats are by far the most important group worldwide. Fats of animal origin are starting to be used less and less, among others due to the impact on the health of consumers, but also due to discussions on environmental protection, this trend is growing exponentially.
Chemical profile of fats
Chemically, fats are esters composed of a fatty acid and an alcohol. A fatty acid is made up of a carboxyl group and a chain of carbon groups of varying length. A fat molecule consists of one molecule of glycerin (chemically known as glycerol) and three molecules of fatty acid.
Like carbohydrates, fats are made up of three atoms: carbon, hydrogen, and oxygen (C, H, and O). A glycerol molecule contains three carbon atoms, and each carbon atom has an OH group, giving it the status of an alcohol.
We know glycerin as a colorless, thick, sweet-tasting liquid commonly used as a stabilizer in confectionery. A fatty acid molecule consists of a chain of carbon atoms that can range in length from 4 to 26. At one end of the carbon chain, there are two oxygen atoms and one hydrogen atom.
The length and composition of the fatty acid chain determines the type of fatty acid. The number of carbon atoms in a fatty acid is indicated by a number following the C atom. Saturated fatty acids are indicated by 0, monounsaturated by 1, polyunsaturated by 2, and triply unsaturated by 3.
Trans fats
Recently, nutritionists have paid special attention to the so-called trans fatty acids in unsaturated fats. There are also fatty acids tranny natural, produced by the stomach of ruminant animals (cow, goat, sheep), which are present in small quantities in meat and dairy products derived from them.
But the trans configuration often appears during processing, these fatty acids being synthesized through industrial processes with the objective of transforming liquid oils into solid fats (margarine type).
Trans fatty acids can also form during the frying process, if the oil used is heated to extremely high temperatures, regardless of whether the frying is domestic or industrial.
Trans fatty acids of technological origin are found in most processed/transformed food products, i.e. pastry and bakery products, pizza, biscuits, semi-prepared/frozen food, packaged dessert products, sauces of any kind.
The arguments for their use on an industrial scale are the low price and the fact that they are stable, resistant to rancidity and give a firm consistency to the final product.
However, research in recent years has established associations between this altered configuration of fatty acids in partially hydrogenated fats and cancer. As a result, many countries have banned partially hydrogenated fats, while others distinguish between partially hydrogenated and fully hydrogenated fats.
Moreover, all fats, except butter, undergo a series of processes, such as refining, to improve properties such as taste, shelf life, stability, and the like.
Physical properties
The desired physical properties of FATS, such as melting and crystallization behavior, are obtained partly by natural composition and partly by processing.
Where hydrogenation is still permitted, it can be an important part of processing fats to make them fit for use. In fact, hydrogenation is a method of converting liquid fats into solid fats, which can then be used as raw materials for shortenings and margarines.
Almost all the fats we use industrially in baking are mixtures of different types of oils and fats. These blends are formed partly because of the user's need for customized greases and partly because of the price of raw materials, which can fluctuate considerably.
Some types of fat are usually used in their unmixed form, such as milk fat, coconut fat, and palm fat.
What role do fats play in baked goods?
The first role of fats in baking is to add richness, flavor and hydration to baked goods. High-fat pastries have a distinct flavor and simply taste better.
Fat is also an important tenderizing agent in baking. It acts as a barrier between flour proteins and water, slowing the development of gluten. This is the reason why a product like a cinnamon roll, made from a dough with yeast and fat, is much more tender than a baguette, which is also made from dough with yeast, but without fat. This also explains why low-fat muffins or cookies are often tastier.
Fat also plays an important role in the leavening process of baked goods. When the solid fat is mixed with the sugar, it supports the layer of air that is incorporated into the two ingredients, which binds and helps the product rise.
Tastier baked goods
Butter also contains a percentage of water that evaporates when heated, thus creating a lifting effect and separating the dough sheets. This can be seen very well when making pastries from fetaje. This is achieved by rolling in a way that creates alternating layers of dough and butter, with the layers of butter helping the sheets of dough rise.
It is essential to recognize that fats play a significant role in baking, contributing to the texture, taste and durability of the finished products. However, it is crucial to take a balanced and healthy approach to their use, choosing fat sources wisely and moderating amounts.
By opting for healthy fats, such as those from unsaturated oils and fats from natural sources, we can create baked goods that not only satisfy a taste pleasure, but also improve nutritional intake.
By being aware of and applying these principles, we can enjoy our favorite baked goods without compromising on health.
Article written by Gabriela Dan, Editor of Arta Albă
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