Fats and their effect on baked goods

Why is fat so important as a baking ingredient?

Fat is particularly useful as a flavour carrier that brings out the flavours of the other ingredients. It adds subtle nuances and a delicate, buttery mouthfeel that many people greatly appreciate. Furthermore, a certain fat content keeps baked goods moist and fresh for longer, thereby extending their shelf life by preventing them from drying out and becoming hard. When butter and similar fats are whipped, the air bubbles incorporated into them help to give the baked goods a light, airy texture.

Baked goods owe their name to the fact that they are baked. This often takes place at high temperatures. Fat helps the dough to retain its shape and enhances the stability of the finished products. The aim with cakes, biscuits and other baked treats is to achieve an even browning – the so-called Maillard reaction. Fat also plays a part in this by accelerating the caramelisation of the sugar.

Fat therefore offers a whole range of benefits and has become an indispensable part of both industrial and small-scale baking processes.

What different types of fat are there?

There are a few. The first question when looking for the most suitable fat is whether it should be solid or liquid (at room temperature). The type of fatty acids it contains plays a role here: saturated fatty acids are mostly found in solid fats, whilst unsaturated fatty acids are more commonly found in liquid forms. The length of the respective fatty acid also plays a role. Generally speaking, any fat becomes liquid at high temperatures.

When baking, many different animal and plant-based Fats and oils are used. Some of the most common variants are as follows:

• Butter: Butter biscuits, buttered toast, butter croissants – it’s no surprise that butter is traditionally used in many baked goods. It has a rich, creamy flavour, which is particularly beneficial for pastries such as the aforementioned croissants. Proportionally, the water content in butter is quite high, which causes it to evaporate when heated or baked. This results in a light, airy texture in the dough – the basis for a delicate treat. As butter is a fat containing lactic acid bacteria, foods made with butter go off slightly faster than those made with margarine, for example.

• Margarine: Butter’s little sister is margarine. In an industrial context, its butter-like but more subtle flavour is valued, particularly when combined with its usually significantly lower price. The longer shelf life of this plant-based – and often even vegan – product is also an advantage.

• Coconut oil: Another option for vegan treats. At room temperature, it is usually solid and has a long shelf life. Those who prefer not to opt for flavourless varieties will enjoy its subtle hint of coconut.

• Palm oil: Palm oil is similar to coconut oil in many ways – for example, in terms of its consistency. It is also inexpensive and has a neutral flavour. What’s more, it takes a long time for palm fat to go rancid.

• Other oils: There are plenty of other oils that enhance baked goods – these include vegetable oils such as rapeseed oil and OlivesOil. They blend easily into the dough – whether for bread or cakes – and make it light and moist. If the oils are refined, this also extends their shelf life.

Alongside traditional fats, vegan plant-based alternatives are becoming increasingly popular, particularly those that have virtually no flavour of their own and do not overpower the other ingredients.

Why do fats often have a bad reputation?

The notion that fats are bad persists. They are often cited as the cause of obesity and heart disease – but is that true? It would be wrong to label fat as bad across the board. After all, in addition to the benefits mentioned, fats are actually vital, as they supply the body with essential fatty acids. However, fat content, type, variety and how they are used play a key role when it comes to assessing their impact on health.

It is generally accepted that it is primarily saturated fatty acids that should be consumed in moderation. They can be heated to high temperatures, for example when Deep-frying They are found in fried foods and are often solid at room temperature. When unsaturated fatty acids are heavily processed and heated, they turn into trans fats or trans fatty acids. The major drawback of such fats, which are frequently found in animal products, is that they raise cholesterol levels and thus increase the risk of cardiovascular disease.

Unsaturated fatty acids, on the other hand, are less harmful and are often found in the form of oil. Polyunsaturated fatty acids, in particular, have beneficial effects, as they can actually lower cholesterol levels and improve blood pressure, the immune system and brain function. However, if healthy fats are heated too much, they too can turn into trans fats.

In summary, it can be said that not all fats are bad for you. Where possible, unsaturated vegetable fatty acids are preferable. As long as muffins, cakes, biscuits made with butter and the like are consumed responsibly and as part of a healthy diet, the risks here are also manageable.

Succeed in business – with Ehlert

Delicious baked goods generally require fat; some are even deep-fried. Food producers are therefore reliant on high-quality ingredients being available. Individual recipes sometimes call for specific fats – yet it is advisable to opt for high-quality vegetable fats wherever possible. Wherever fat is used, the equipment and tools employed must also be fat-resistant. Gustav Ehlert GmbH can provide you with everything you need for food production. Our range consists of carefully selected products and machinery that efficiently support your processes. Put your trust in our expertise and industry experience to make a real impact!