Fat also plays an important role in leavening our baked goods. When solid fat is creamed with sugar it supports the web of air that is beaten into the two ingredients which lifts and leavens our baked goods. Butter also contains a percentage of water that evaporates off when it is baked, creating lift.Click to see full answer. Keeping this in view, what are 4 functions of fats as an ingredient in baking? The following summarize the various functions of fat in baking. Tenderizing Agents. Used in sufficient quantity, fats tend to “shorten” the gluten strands in flour; hence their name: shortenings. Creaming Ability. Plastic Range. Lubrication. Moistening Ability. Nutrition. Also Know, what is the function of flour in baking? The main function of flour in baking is to build structure. When the proteins found in wheat flour are hydrated, they interact with each other forming what is known as gluten. As dough or batter containing wheat flour is worked, an elastic network is developed. Beside above, what is the function of butter in baking? As a solid fat, butter is better suited for baking than any other fat product. Butter in particular adds flavour, with a melting point just below body temperature, which is why some cookies and baked goods tend to “melt in your mouth.” It also helps in leavening and adds moisture.What types of fats are used in baking?There are 3 main types of solid fats used in baking: butter, vegetable shortening, and lard. Coconut oil is also a solid fat that is gaining popularity in baking.
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