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Fats and their chemical properites (Plasticity (Depends on fats chemical…
Fats and their chemical properites
Plasticity
Able to spread with light pressure
Depends on fats chemical structure
melting temperatures
saturated fats
solid at room temperature, harder to spread
less healthy
Unsaturated fats
less solid at room temperature, easier to spread
more healthy
Shortening
Shortcrust pastry
Crumbly texture
High fat cntent
Flour particles are coated in fat giving a waterproof layer when rubbed together
Waterproof layer stops gluten chains forming
if there was gluten chains it would be stretchy
Aeration
fats such as butter trap air bubbles when creamed with sugar in cake
Because they have plasticity
Oils do not do this effectively
Aeration causes cakes to rise
Emulsification
Mixture of oil and water
When mixed oil is less dense than water so sit son top
When forced together by adding an emulsifier (lecithin) stops separation
Lecithin found in egg yolks
Mayonnaise, milk, butter