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 By origin, all fats and oils are divided into two main groups, animal and vegetable. On sale, they are divided into the following product groups:
1) animal butter - butter and ghee (Russian);
2) vegetable oils;
3) margarine products;
4) mayonnaise;
5) rendered animal fats;
6) pork fat - fat.
Fats in bread dough - their meaning and impact
The choice of fat depends mainly on how the shu is used for cooking. For sandwiches, butter or special types of margarine are used. For the preparation of sauces and gravies, for dressing salads and vinaigrettes, liquid vegetable oils and mayonnaise are used. Vegetable oils are also used for frying vegetables, fish, donuts, pies, etc.
For heat treatment of products (roasting, stewing), culinary or animal margarines or Russian butter are used. All types of fats can be added to the pastry, but it is preferable to use various margarines.
For a more complete assimilation of edible fat by the body, its melting temperature should not exceed 36-37 ° C. In this case, edible fat is absorbed by 93-95%. High-melting rendered beef fat is assimilated by 85-86%, and mutton with a melting temperature of 50 ° C is assimilated by about 80%. In addition, food cooked with high melting fat leaves an unpleasant “greasy” taste in the mouth.
Fats that are emulsified with water, such as butter, margarine, mayonnaise, are well absorbed.
How to replace butter and vegetable oil in baked goods
The persistence of fats depends on their type and composition. Vegetable oils, rendered animal fats, and cooking margarines are more resistant than butter and margarine.
Fats are very sensitive to moisture, light, air, and heat. Under the influence of these factors, fats deteriorate. First, their acidity rises, then deeper chemical changes occur, as a result of which the fats are said to go rancid. Unpleasant tastes and odors appear, color changes often, and, finally, they become unfit for food.
Prolonged and repeated heating of fats causes deep chemical changes in them, which greatly reduce the nutritional quality of fats.
Butter
Butter. This butter is one of the best types of edible fats used for direct consumption, for making sandwiches, for dressing first and second courses, for making creams, ice cream, etc. The main types of butter contain 81.5-82.5% milk fat and not more than 16% of the aqueous phase (buttermilk), in which a small amount of milk proteins, milk sugar and mineral salts are dissolved.
The low melting point (28-36 ° C), the favorable structure of this oil (it is a fat-water emulsion) ensures good digestibility (up to 98.5%). High calorie content (when 1 g of oil burns, 7.7-7.8 calories are released), the content of vitamins A and D, as well as high organoleptic properties determine the value of animal oil as a food product. However, it lacks polyunsaturated fatty acids, therefore, with a rational diet, it is necessary to combine it with liquid vegetable oils.
The industry produces several types and types of butter: sweet cream and sour cream, amateur and peasant. These types of oils are available in salted and unsalted oils. Ghee (Russian) butter is a special type.
Sweet cream butter is prepared from pasteurized (briefly heated at 85-90 ° C) unsalted cream.One of the varieties of this oil is the well-known Vologda oil in our country and abroad; it is made from unfermented cream, pasteurized at 95–98 ° C, which gives the butter a pleasant nutty flavor.
Amateur butter is made from unleavened pasteurized cream. It contains slightly less fat (78%) and up to 20% of the water-milk phase - buttermilk, which gives the amateur butter a pronounced milky taste and aroma.
Sour cream butter is obtained from pasteurized cream, pre-fermented with pure lactic acid cultures, which give it its characteristic delicate, natural taste and aroma only inherent in it.
Peasant butter is produced from both fermented and non-fermented pasteurized cream. Its difference is the reduced (up to 72.5%) fat content and increased (up to 25%) buttermilk content. This oil is intended for sandwiches.
As a special sandwich product, butter with additives is also produced, for example, chocolate butter, which contains 62-62.5% milk fat, 18% sugar, 2.5% cocoa powder.
Ghee (Russian butter) is a special type of animal oil. It is obtained by melting from ordinary butter. It contains up to 98% milk fat and is a high quality cooking oil. When used for frying, the ghee does not sizzle or splatter.
All animal (butter) oils are relatively perishable foods that should be stored in a dark place at 10-12 ° C, preferably in a refrigerator. Vologda butter can be stored for up to 30 days, chocolate - up to 10 days.
When stored in unfavorable conditions, animal (butter) butter deteriorates, acquiring various unpleasant tastes - bitterness, greasiness, etc .; this usually changes the color of the oil. Sometimes, if the oil has not been stored for very long, it is enough to remove its outer layer, which is primarily subject to deterioration.
Spoiled oil is not suitable for direct consumption; it must be melted (converted into ghee) and used for cooking food.
Suyunshalieva B.Kh. Poultry dishes
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