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3: Fat

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    • 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.
    • 3.4: Functions of Fat in Baking

    Thumbnail: Butter is often served for spreading on bread with a butter knife. (CC BY-SA 3.0; Jonathunder).

    This page titled 3: Fat is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by Sorangel Rodriguez-Velazquez via source content that was edited to the style and standards of the LibreTexts platform; a detailed edit history is available upon request.