Emulsifiers, fat substitutes

[EMULGATORS]

EMULGATORS

Emulsifiers are so important in baking that they deserve a closer look. Various emulsifiers serve many functions in baked products. In all cases, emulsifiers interact with other ingredients, such as fats and oils, to help them disperse more evenly in dough or dough. An even distribution of fat means a softer texture in the product. Emulsifiers interact with proteins to increase their strength and elasticity so that they stretch without tearing. The firm and elastic proteins in the cake batter are excellent at trapping air, which improves the texture of the product. Emulsifiers interact with starches to prevent retrogradation, or clumping (resulting in hardening). This also affects the texture of the product. Emulsifiers can be purchased separately and added to the dough with fats. However, chefs usually do not. Main sources of emulsifiers:
• dough conditioners used in yeast dough;
• highly proportional shortenings;
• dairy ingredients and egg yolks containing natural
a mixture of emulsifiers and lecithin.

FAT SUBSTITUTES

Fats have many functions in baked foods, making it difficult to choose a single substitute. For example, a single fat substitute can impart an oily flavor but does not increase the softness of the product. Another substitute increases softness and hydration, but does not add flavor. Few, if any, substitutes provide layering. Even with a combination of substitutes, it is difficult to replace the fat completely. It usually makes sense to reduce the amount of fat in baked goods, but not eliminate it entirely.
To choose a fat substitute, determine what functions the fat played in the product. Then select one or more substitutes that perform the same function. Below are examples of fat substitutes for baking. Note that sugar and sweeteners are also listed as fat substitutes. They perform two important tasks: moisturizing and loosening. Plum (prune) paste and applesauce have long been used as a fat substitute in baked goods. These fruit products contain sugar and fruit pulp, which moisturize and prevent the baked goods from strengthening. All of these products replace fats to varying degrees.

Butter flavor
Natural and artificial flavors.

Emulsifiers
Mono- and diglycerides

Some fruit
Plum paste, apple sauce.

Gum
Pectin, cellulose gum.

Indigestible lipids
Olestra

Oat ingredients.
Oatmeal, oat flour.

Starches and similar products.
Potato starch, maltodextrins

Sugars and sweeteners.
Dextrose, granulated sugar.