Add all sections in this chapter
- 3.1: Understanding Fats and Oils
- Fats and oils are organic compounds that, like carbohydrates, are composed of the elements carbon (C), hydrogen (H), and oxygen (O), arranged to form molecules. There are many types of fats and oils and a number of terms and concepts associated with them, which are detailed further here.
- 3.2: Sources of Bakery Fats and Oils
- Edible fats and oils are obtained from both animal and vegetable sources. Animal sources include: Beef, Pork, Sheep, and Fish. In North America, the ﬁrst two are the prime sources.
- 3.3: Major Fats and Oils Used in Bakeries
- All fats become oils and vice versa, depending on temperature. Physically, fats consist of minute solid fat particles enclosing a microscopic liquid oil fraction. The consistency of fat is very important to the baker. It is very diﬃcult to work with butter (relatively low melting point) in hot weather, for example. At the other extreme, fats with a very high melting point are not very palatable, since they tend to stick to the palate.
Thumbnail: Butter is often served for spreading on bread with a butter knife. (CC BY-SA 3.0; Jonathunder).
Contributors and Attributions
Sorangel Rodriguez-Velazquez (American University). Chemistry of Cooking by Sorangel Rodriguez-Velazquez is licensed under a Creative Commons Attribution-NonCommercial ShareAlike 4.0 International License, except where otherwise noted