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The Function of Fats in Baking

Appears in
Baker Bettie's Better Baking Book
Baker Bettie's Better Baking Book

By Kristin Hoffman

Published 2022

  • About
  • Richness, Flavor, and Moisture: The first role of fat in baking is to add richness, flavor, and moisture to baked goods. Baked goods with a lot of fat tend to taste better. Plain and simple.
  • Creates Tenderness: Fat is a powerful tenderizer in baking. It creates a barrier between the proteins in flour and moisture, slowing down gluten development. Furthermore, fat actually works to shorten gluten strands. This is where the name for vegetable fat “shortening” came from.
  • Helps with Leavening: Fat also plays an important role in helping baked goods to rise. When solid fat is creamed with sugar, a web of air is trapped between the two ingredients, which leavens baked goods. Additionally, butter contains some water that evaporates when baked, creating steam, lifting baked goods.

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