Introduction

High-quality baked goods require a balance between tougheners and tenderizers, moisteners and driers. Any good formula will already contain the proper balance of ingredients, but it is still helpful to understand the ingredients that most contribute to this balance.

Fats, oils, and emulsifiers are indispensable moisteners and tenderizers. Yet recommendations for a healthful diet include reducing intake of certain fats, namely saturated fats and trans fats. North Americans are aware of these recommendations and have health and diet concerns about fat. While most baked goods cannot be made without fats, it is important to use them properly and to understand the concerns of your customers.