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Contributing Color

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By Paula Figoni

Published 2003

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Some fats—butter and margarine, in particular—provide a distinct golden yellow color to baked goods. Fats that contain milk solids (butter and certain margarines) undergo Maillard browning on the surfaces of baked goods, contributing further to color. All fats increase the rate of heating of baked goods, and in doing so allow for faster browning. This is especially noticeable when comparing low-fat baked goods to regular baked goods. The low-fat baked goods inevitably are paler in color.

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