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Re: Fats and baking

Name: Pierre
E-Mail: st-pierre@mindspring.com

Comments

1.imparts shortness, richness, and tendreness in your product. 2. improves the eating quality. 3. Provides aeration and resulting leavening. 4. contributes to flavor 5. promotes a desirable grain and texture 6. develope flakiness 7. lubricates the gluten in doughs 8. acts as emulsifier for the holding of air and liquids 9.prevents the sticking of doughs and batters in pans 10. supplies volume in creamed icings and fillings 11. transfers heat...as in deep frying 12. adds nutritional value