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What else can I help you with?
What are the three functions of fat in a rat's body?
For all mammals, the three functions of fat in the body are to provide energy, to absorb vitamins, and to sustain a normal body temperature.
Why is fat usually called shortening in the baking industry?
Shortening sounds better than fat fat is from animals shortening is from vegetables as corn. If fat melted we would all be standing in a puddle
What is fat rendered?
it is the fat you get off meat when you are cooking or baking
What does fat do in baking?
it increases the protein
Which is worse for you grilling or baking food?
Grilling is healthier . in baking it soaks in it's own fat but with grilling the fat goes through the bars
How does peanut butter as a fat in baking react differently than butter?
Peanut butter isn't a pure fat. I has ground peanut meat as well as the fat that's in the peanuts. Butter is almost pure fat. When baking peanut butter is usually more of a flavoring but since it has so much fat in it, the butter or shortening in the recipe is reduced. You can trade peanut butter for fat since it's not all fat.
What are four functions of fat in a flour mixture?
i think it makes it all stick together
What has the author Ada Halperin written?
Ada Halperin has written: 'Cooking and baking the fat-free way' 'Cooking and Baking for Low Fat Diets'
What does fats and oils when used to bake?
The main function of fat in baking is to retain the gases released during baking. Fat also helps the browning of the outside. In bread making fat provides flavour but more importantly lubricates the dough. This helps to retain the gases released during baking thus ensuring a well risen loaf which will have a soft crumb and will stay fresh longer. Biscuits and pastry are made with "shortening ". The fat is rubbed into the flour. The molecules of fat surround the flour particles and exclude water. This prevents the development of gluten in the dough. The fat is said to shorten the dough. A increase in water in the mixture by using the wrong type of margarine will encourage development of gluten, which will make biscuits hard and pastry heavy and get soggy after baking. In cakes fat has different functions as they are usually made by either the creaming method or the all in one method. In the creaming method the fat is beaten with the sugar until it becomes light, fluffy and pale in colour as the sugar dissolves and air is being incorporated increasing the volume. The air is important as it makes places into which other gases, and water vapour from the moisture and carbon dioxide from the baking powder, migrate and expand on heating. In the all in one method The fat has no aeration function but as in bread making it will help to retain the gases released during baking.
What is the difference between the baking and convection baking functions in an oven?
The main difference between baking and convection baking functions in an oven is the way heat is circulated. In baking, heat comes from the top and bottom heating elements, while in convection baking, a fan circulates hot air around the food, cooking it faster and more evenly.
What is the role of fat in baking?
The fat lumps separate the layers of dough, producing flaky pastry.
What is the functions in the of fat?
Fat adds flavor and texture. Without fat it might crack
