One of the first things that happens when baked goods are placed in the oven is that solid fats melt. The actual temperature at which this occurs varies with the fat and its melting point, with butter melting earlier than all-purpose shortening, for example.
Most fats melt somewhere between 90° and 130°F (30°–55°C). As they melt, trapped air and water escape from the fat. Water evaporates as steam vapor, and the air and steam expand, pushing on cell walls so that baked goods increase in volume. In other words, melting fat contributes to leavening. In general, the later a fat melts, the more it leavens, because the gases escape at about the same time that the cell walls are firm enough to hold their shape. While butter, with its low melting point, provides volume and flakiness when used properly, many fats provide more volume and flakiness than butter because they have higher melting points. An example of fat designed with a very high melting point for maximum volume and flakiness is puff pastry margarine. Fats with too high a melting point can have an unpleasant waxy mouthfeel, though.
FAQs
Melting of fats.
Different fats melt—and release trapped gases—at different temperatures, so the proper shortening should be selected for each product. Most fats used in baking melt between 90° and 130°F (32° and 55°C). As the fats melt, they surround the air cells and make the product more tender.
What is the melting point of cooking fats? ›
The point at which a fat melts is a result of its fatty acid composition. For conventional beef, that's around 40°C. The melting points of acids commonly found in animal fats (oleic, palmitic, and stearic) vary widely, from 16°C to 63°C and 70°C, respectively.
What are examples of fats and oils used in baking? ›
Bakers have relied on butter, margarine, shortening, emulsified shortening and liquid oils to create their baked goods. A product developer can choose the best fat based on how they function.
How does fat work in baking? ›
Fat can blend flavors of ingredients together or enhance the flavor, such as butter. In baked goods, fat also contributes to the tenderness of a product as it prevents flour from absorbing water. Muffins or biscuits with reduced fat are often tougher because the gluten is more developed.
What are the fats used in baking? ›
Most common fats used in baking fall into one of two categories: solid fats and liquid fats. Solid fats include things like butter and shortening, while liquid fats are going to be your oils.
Which fat has the highest melting point? ›
As saturated fatty acids are comparatively tightly packed together than unsaturated fatty acids, saturated fatty acids have higher melting points.
What does the melting point of fats depend on? ›
Usually, the unsaturation of fat increases its plasticity. Melting point increases as the molecular weight of the fatty acids increases The melting point of fats varies according to the fatty acid (chain length, double bond number and isomer type) in their structure.
What happens when cooking fat is heated? ›
During heating, many chemical processes occur, like the oxidation of different fatty acids and triacylglycerols [31], polymer or cyclic compound formation [32,33,34], loss of volatile compounds [32] and the formation of polycyclic aromatic hydrocarbons [35].
What is the healthiest fat to bake with? ›
My favourite fats for baking and raw desserts are extra virgin olive oil, grass fed butter or ghee, macadamia nut oil, cold-pressed coconut oil and avocado oil.
What is the best oil to bake a cake with? ›
Best Oils for Baking
Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.
Butter is by far the most popular fat used in cookies — for good reason. It just adds such a delicious flavor and richness!
Is melting of fat a chemical change? ›
Melting fat is not a chemical reaction, but is a physical change. When a substance melts, it changes phase from solid to liquid. Change of phase is a physical change, because it is still the same substance. For example, when butter is melted from a solid to a liquid, it changes phase but is still butter.
What determines the melting point of fats? ›
Some factors that influence melting points include the number of carbons in the molecule, the degree of unsaturation, and the molecular configuration (cis versus trans). Fats with longer carbon chains have higher melting points.
