The Role of Fat Crystallization in Bakery Products A wide variety of baked goods are popular around the world. Although they differ greatly in form and structure, many contain a solid fat component. The properties of this component, including structure and crystal formation, are very important in delivering the desired final product characteristics. For example, large fat crystals will result in a system with less structure, while smaller crystals will result in greater structure. Different bakery fat systems and the relationship between fat structure and product properties are discussed. The article also describes how these structures can be altered to develop new products that contain lower amounts of total or solid (saturated and trans) fats. |