the solid fat (hydrogenated oil) is used in the preparation of layered food products like patties and puff pastries. What is the function of fat on the puffing properties? what is the role of melting point of solid fat on puffing ability?
Carmen Mateescu
Solid fat impedes evaporated water be softly released during baking, so the water steam pressure inside the dough increases and pushes the dough layers up, making the dough puffy. The higher the melting point of solid fat, the higher the water steam pressure and more puffy the baked dough.
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