EXAM 3: Fats and Oils in Cooking Flashcards
what is a triglyceride (fat) made of
Combining three fatty acids with a glycerol molecult
in the chemical reaction of forming a triglyceride, what is released as a by-product
water
What are the 3 fat categories
triglycerides, phospholipids, sterols
Fatty acids differ in their..
degree of saturation
what are the three degrees of saturation
saturated, monounsaturated and polyunsaturated
what are saturated fats
have no double bonds
(c-h chains)
animal sources: meat, poultry, milk/butter/cheese, egg yolk, lard
plant sources: chocolate, coconut/coconut oil, palm oil, vegetable shortening
what are monounsaturated fats
carbon chain with one double bond
primarily plant sources: avocado, peanuts/peanut butter, olives, olive oil, canola oil
what are polyunsaturated fats
carbon chain with two or more double bonds
plant: vegetable oils (corn, safflower, soybean, sunflower, canola, etc.) Margarine (most), mayonnaise, certain nuts
animal: fish
what are the functions of fats in foods (11)
heat transfer
shortening power
emulsions
varying melting points
plasticity
solublity
flavor/mouthfeel
textures
appearance
satiety
nutrients
common types of oils used in cooking
canola, peanut, seasame, soybean, vegetable, tropical (coconut, palm), sunflower and safflower
common types of fats used in cooking
margarine
shortenings
butter
lard/tallow
animal fats production
extraction -> rendering -> refining -> fractionation -> crystallization -> tempering
what are characteristics solid fats
shortening power, plasticity and melting point
what is shortening power
ability of a fat to cover a large surface area to minimize contact between water and gluten during the mixing of batters and doughs
depends on the consistency of the fat and the method of its incorperation
lipids coat surface of gluten complex and blocks water so gluten doesnt form
what is plasticity
ability of a solid fat to be molded or shaped without breaking
ability of fat to be spread or creamed
what are the characteristics of plastic fats
appear solid at room temperature
contain liquid oil interspersed between the solid fat crystals
what are fats that are highly plastic
shortening, lard, margarine
what is melting point
temperature (or range) in which a solid fat begins to turn into a liquid oil
the temperature range is depended on the mixture of fatty acids that are part of the triglycerides that make up solid fats and oils
what is the melting point range of butter
90 to 95
mp range of lard
86 to 104
mp of margarine (stick)
94 to 109
mp range of margarine (tub)
94 to 98
mp range of vegetable shortening
98 to 119
narrow melting point range for fats that have…
(sharp)
FA that are highly saturated or
FA that have longer chain lengths
FA with less FA diversity
wider melting point range for frats that have…
greater FA diversity
melting point temperature
- lower-shorter chain FA (coconut oils)
what two fat types are rendered from animals
lard and tallow
what is lard
from the fatty tissues of a hog
modified lard has good “shortening” qualities and therefore good for pie crusts
not used for fine grain cakes
used in traditional refried beans
what is tallow
from the fatty tissues of the cow
not used in baking, can be used for frying
slow to deteriorate when used for deep-fat frying
what is butter
80% milk fat, 16% water, 3.5% milk solids
made from the emulsion of the cream of milk
other additives: salt and coloring
what does butter provide
desirable mouthfeel to baked products
tenderness and flakiness to pasteries
aeration of dough
emulsification
flavor extension
what is margarine
80% fat, 16% water, 4% milk solids
made from soybean, safflower, canola or other vegetable oils
other additives: emulsifiers, mono- and diglycerides, vit a and d, flavorings, food colorings, preservatives
what are the types of margarine
whipper, light blends (60% fat); reduced kcal margarine has higher water content
imitation margarine (vegetable oil spread) - half fat of regular margarine
plant stanol/sterol - fortified margarines
what are the uses of modified lard in baking
pie crusts, tortillas
avoid using in cakes
provide: shortening power, create tenderness and flakiness
what are the uses of shortening in baking
biscuits, cakes, cookies
provide: shortening power, volume, tenderness
what are the uses of butter in baking
biscuits, cakes, cookies, pie crusts, pasteries
provide: shortening power, volume, tenderness, flakiness
unsalted recommended
high fat versions for pasteries, pie crusts and some cookies
what are the uses of plant oils in cooking
quick tea breads, muffins, brownies, pie crust, cakes (avoid specific oils)
avoid use in biscuits, pasteries
provide: flavor, tenderness, texture
methods to lower fat or improve the FA profile in baked goods
Use canola oil, vegetable oil, or extra-light olive oil to improve the FA profile if the fat is high in SFA
* Substitute yogurt, nonfat sour cream, or unsweetened applesauce to lower fat and improve FA profile
* Replace part of the fat with vegetable/fruit puree (note, be mindful of strong flavored fruits/vegetables
such as bananas)
* Avocado is a popular substitution (note, be mindful of the color it will impart, possible flavor, those with
food allergies to avocado, and potential costs) – improves FA profile, may not lower total fat or kcals
* Add more vanilla to compensate for lost flavor from fat
* When fat is reduced, the flour measurements must be accurate
