Chemistry, of Fats, Oils, and Emulsifiers
What are the two types of fatty acids?
unsaturated and saturated
What is extracted from soy beans and other oils seeds primarily through the use of solvents?
Oils
What are the two types of butter?
Cultured and sweet cream
What are the main emulsifiers?
Monoglyceride, Diglyceride, Triglyceride
What provides a fine crumb?
Fats and Emulsifiers
Lipids that are solid at room temperture
Fats
How are oils bleached?
They are passed through a filtering material which attracts and absorbs most coloring agents
What is margarine?
Partially hydrogenated soy bean oil
What dose an emulsifier do when interacting with fats and oils?
Disperse them more evenly throughout batters and doughs
What causes spread in cookies and how?
Fats, Oils, and emulsifiers coat and lubricate solid particals in cokies doughs, reducing mixing time and thinning the dough
What are triglycerides?
Fats and oils
What is deodorization?
A process in which steam and heat are used to evaporate off odor-causing molecules
What is rendered from hog fat?
Lard
What do emulsifiers do to air bubbles?
Stabilize them and evenly disperse them through batters
At what temperture do fats and oils evaporate and break down?
212oF
What are fatty acids made of?
carbon chain that have anywhere from 4 to 22 carbon atoms
How do you convert unsaturated fatty acids to saturated fatty acids?
By exposing them to hydrogen gas in the presence of high heat
What is the minimum percent of butter fat that U.S butter has?
80%
What are the main sources of emulsifiers in the bakeshop?
Dough conditioners, High-Ratio shortenings, Dairy ingredients and egg yolks
What are the two properties of fat that must be protected during storage and from what?
Flavor and texture. Oxidative rancidity, bacterial spoilage, and absorbtion of odors
Why are most vegetable oils liquid at room temperature?
They are lower in saturated fatty acids
After cooling fats solidify into what three crystalline structures?
What percent of emulsifiers are in buttermilk? What are they?
2-3%, Monoglycerides, diglycerides, and lecithin
What is the primary cause of staling?
Starch molecules retrograding or bonding with one another
What do the tenderizing abilites depend on?
The amount present, how soft and fluid it is, piece size of the fat, the presence of emulsifiers such as mono- and digylcerides, and the ability to leaven