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Baked products for the fat--controlled, low--cholesterol diet
Journal of the American Dietetic Association
|September 1, 1978
Summary
Replacing hydrogenated shortening with oil in baked goods like cakes, cookies, and bread resulted in minimal quality changes. Optimal oil substitution varied by product, with mixing methods significantly impacting final quality.
Area of Science:
- Food Science
- Baking Technology
- Culinary Arts
Background:
- Hydrogenated shortening has been a traditional fat source in baking.
- Investigating healthier or more accessible fat alternatives is ongoing.
- Understanding fat substitution impacts product quality.
Purpose of the Study:
- To evaluate the quality of various baked goods when hydrogenated shortening is replaced with oil.
- To determine optimal oil substitution ratios for different bakery products.
- To compare the impact of fat substitution versus mixing methods on product quality.
Main Methods:
- Baked goods including shortened cakes, sugar cookies, pastry, biscuits, muffins, and yeast bread were prepared.
- Hydrogenated shortening was substituted with varying amounts of oil (1 cup or 3/4 cup).
- Sensory quality attributes of the baked products were assessed.
Main Results:
- Minimal quality changes were observed when oil replaced hydrogenated shortening in most products.
- Optimal oil substitution varied: 1 cup oil for 1 cup shortening in sugar cookies, 3/4 cup oil for 1 cup shortening in pastry.
- Mixing methods had a more significant impact on product quality than the amount of oil used.
Conclusions:
- Oil is a viable substitute for hydrogenated shortening in a variety of baked goods with minimal quality loss.
- Specific substitution ratios are recommended for optimal results in sugar cookies and pastry.
- Baking process variables, particularly mixing techniques, are critical determinants of final product quality.