edited by Novimpresa Project
Use of Oil and Fat in the Production of Baked Goods Various authors / Scientific coordination team: Lanfranco Conte and Maria Cristina Nicoli
Many of the qualities of baked goods – such as appearance and colour, flavour and aroma, lightness and crispness – are closely connected to the nature and quantity of the fats added to the dough.
A thorough knowledge of oils and fats and their complex chemical and physical interactions with other ingredients is therefore essential to the production process, making it possible to obtain products with the right organoleptic characteristics and stability.
This requirement, shared and expressed by numerous regional small and medium enterprises in the food sector, led to the birth of this study, carried out by the Novimpresa Project with the collaboration of the Department of Food Science at the University of Udine.
The volume examines the main chemical and chemical/physical characteristics of fats, their stability in relation to the composition of the baked goods and the packaging method, and the correct storage methods. It also features reference standards and analytical control methods.
Lastly, the study illustrates possible technological strategies for obtaining baked goods with a lower lipid content, dedicating a final section to the nutritional aspects of oils and fats, with particular regard to their functions in the body and the pathologies related to the assumption of lipids.
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