Fats

Appears in

Published 2025

About

We have said that one of the main functions of fats in baking is to shorten gluten strands and tenderize the product. We can summarize the reasons for using fats in baked items as follows:

To tenderize the product and soften the texture.
To add moistness and richness.
To increase keeping quality.
To add flavor.
To assist in leavening when used as creaming agents or when used to give flakiness to puff pastry, pie dough, and similar products.