Baking & Snack - April 2021 - 52

FATS & OILS

DESPITE HEALTH CRAZES LIKE KETO
ATTRACTING ALL THE ATTENTION,
DEMAND FOR REDUCED
SATURATED FAT PERSISTS.
ing when it comes to functionality.
" The tenderness in cakes is due
to the saturates, the flakiness in pies,
Danish and croissants, " said Dennis
Strayer, oils consultant for the
United Soybean Board. " Saturates
provide the solid structure that creates the smoothness in icings and
cream fillings. Even something like
the pliability of a product or the
white centers of cookie sandwiches
- the fat provides that structure
and pliability. "
By reducing the level of saturates,
bakers risk the integrity of all these
functions.
" The shortening tenderizes the
dough setup because there is protein in the flour and that fat wraps
around the protein and interrupts
the dough makeup, giving the characteristics that you crave as an end
user, " Mr. Daniels said.
Because saturated fat contributes
so much to applications like pastry,
Danish, pie and pizza crusts, often
reformulation is necessary to make
up for lost functionality.
" For example, in a puff pastry, high saturated fat content is
needed to maintain the hardiness
and spreadability of the fat during
the lamination process, " said Anita
Srivastava, PhD, certified food scientist and senior technical service
manager, bakery, Kemin. " If saturated fat content is decreased too
much, the fat may become liquid
Top: Saturated fat content provides the structure,
taste and mouthfeel of many baked goods.
Qualisoy

Bottom: Specially designed shortenings can
bridge the gap between function and nutrition.
AAK

52 Baking & Snack April 2021 / www.bakingbusiness.com

instead of remaining solid, leading
to a gummy product and lack of
layers in the puff pastry. "
Even muffins rely on saturates
for their mouthfeel and shape.
" When you use butter in a muffin, it is not very greasy to the touch
and maintains a good dome shape.
Additionally, the batter will be very
viscous and hold the shape in the
mold, " Dr. Srivastava explained. " If
you replace butter with a vegetable
oil, the batter viscosity decreases
and the muffins will lose the dome
shape after being baked. The muffin will also become greasy to touch
because the oil leaks on the surface. "
Frostings, cakes, pie crusts, biscuits and donuts are all applications
that rely heavily on saturates. Even
pizza crust requires unique functionality from the fat present in the
formulation.
" These all need a balance of
saturated fat to provide the proper
texture and properties that can be
very difficult to achieve without
the saturated fat present, " said Rick
Cummisford, director of quality
control, Columbus Vegetable Oils.
While there are several strategies bakers can employ to address
these functionality challenges and
still reduce saturated fats, AAK
USA starts by analyzing how the
fat is functioning in the formulation so that formulators can
mimic that functionality when
reformulating.
" Through technical evaluation
of fats and oils, AAK determines
the melt profile and crystallization
behavior of a product, allowing us


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Baking & Snack - April 2021

Table of Contents for the Digital Edition of Baking & Snack - April 2021

Baking & Snack - April 2021 - 1
Baking & Snack - April 2021 - 1
Baking & Snack - April 2021 - 2
Baking & Snack - April 2021 - 3
Baking & Snack - April 2021 - 4
Baking & Snack - April 2021 - 5
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