What is the purpose of fat in the dough?
In dough making, the fat portion makes it easier for the gluten network to expand. The dough is also easier to mix and to handle. This characteristic is known as lubrication.
How does fat affect bread dough?
Besides flavor, fat affects the texture of the finished bread. The fat coats the gluten strands and makes the finished product more tender—both the crumb and crust—and it makes the crumb more finely grained. It also makes the loaf seem moister.
What does fat do to flour in baked goods?
Fats have four main purposes in baking:
- They tenderize the product by coating and weakening the gluten bonds within the structure.
- Even though they contain little or no moisture, they provide the illusion of wetness.
- They enable browning.
- They help move heat through the product, perpetuating the baking process.
How does fat affect texture?
When fat is whisked with sugar, a process called creaming, the texture will be more like a cake, and be soft and springy. The type of fat used will also affect the colour of the product. Recap: fats, solid at room temperature can give food a crumbly texture.
What does oil do to dough?
Oil. Pizza dough recipes include oil because it makes the process easier to stretch out the dough without any holes. Oil also adds flavor. Since many people prefer the savory Italian flavors of a traditional pizza, many recipes use olive oil.
What happens if you put too much butter in bread dough?
Using too much butter makes for a heavier cake with less banana flavor. Using double the amount of butter that the recipe called for left me with a loaf that was dry on the outside and moist on the inside. The coloring was almost identical to that of the loaf made with too little butter.
What does oil do in bread dough?
In baking, lubrication is of utmost importance for ease of dough handling and its expansion. In loaf breads, oil provides better slicing. Furthermore, it tenderizes baked items and helps in prolonging shelf life by slowing down retrogradation or staling.
How fat improves the texture of food?
Bottom line: Fat concentrates smells and flavors in food. It gives foods a smooth creamy texture that most of us enjoy. Since fat gives us more energy than proteins or carbohydrates, it makes us feel full faster. This makes our brains release hormones that makes us feel content.
Do bakeries use lard?
Do bakeries use lard? Most bakeries use vegetable oils, but you can’t assume that is true across the board. In previous times, lard, which is pig fat, was a prime ingredient in cooking.
What happens to the dough during the baking process?
After the dough is place into a heated oven, it begins to rise and grow the gluten network. This network eventually hardens during the baking process, giving the inside of a loaf of bread or similar baked good its signature structure. Leavening agents — such as yeast, baking powder and baking soda — give baked dough its pillowy lightness.
What happens when yeast is added to dough?
When yeast is added to dough, it begins to feed on starches — producing sugars, alcohol and carbon dioxide as byproducts. As with baking powder and baking soda, the carbon dioxide produced by yeast causes the dough to rise. Maillard reactions occur when proteins and sugars are broken down and rearranged by high temperatures.
What happens to gluten bonds in bread dough?
Kneading the dough intensifies these gluten bonds. After the dough is place into a heated oven, it begins to rise and grow the gluten network. This network eventually hardens during the baking process, giving the inside of a loaf of bread or similar baked good its signature structure.
Why do you put butter in between layers of dough?
Make sure you always butter in between any layer or patching piece. To prevent weak spots and further tearing, butter any cracks carefully, and try not to position tears on top of each other. Lack of lift: Usually due to insufficient expansion of the dough layers during baking. Make sure the fat and dough are of similar consistency.
Why is it important to add fat to dough?
When you add the fat to the dough is also important. You get better gluten development if the fat is added after the gluten has been developed than if you try to knead a dough that has the fat already incorporated. When fat is added early in the process, it coats the flour and makes it harder for the flour to absorb water.
What happens when you mix flour and fat?
During baking, the moisture from the fat becomes steam, which makes the pastry expand. For best results, all the ingredients should be cold, with liquid ingredients added in all at once to the flour and fat mixture. Do not over mix, as this will toughen the pastry; mix just enough to bind all the ingredients.
Make sure you always butter in between any layer or patching piece. To prevent weak spots and further tearing, butter any cracks carefully, and try not to position tears on top of each other. Lack of lift: Usually due to insufficient expansion of the dough layers during baking. Make sure the fat and dough are of similar consistency.
How does fat prevent the development of gluten?
The fat is rubbed into the flour. The molecules of fat surround the flour particles and exclude water. This prevents the development of gluten in the dough. The fat is said to shorten the dough. Any increase in water in the mixture will tend to encourage development of gluten, which will make biscuits hard and pastry heavy.
