Present by: Dr. Osama Aladl COO - Modern Bakeries Co.

1. By:
Dr. Osama Aladl
COO - Modern Bakeries Co.
PhD ; Influence & stability of Fatty matters in some Bakery products.
MSc ; chemical, physical and technological studies on wheat germ.
CQM; American Society of Quality.
TQM; American University in Cairo

2. Why fats are important for bakery
products?
1-Fats representing high portion as volume from the total
ingredients used as it reached 25-35% in some products
(cake)……storage capacity, safety stock, process flow,….
2- They represent high ratio as a value of money from the
total cost of raw materials as their price is almost triple the
flour price…….Running cost, standard cost of raw
materials, profit margin, losses cost,….
3- Fats play very essential roll in product structure and
shape of some bakery products and the texture of all
bakery products that they involved in.

3. 4- The fats are one of the main ingredients that build up the
eating quality profile as it affects the product taste, flavor,
softness, texture, color,….etc.
5- The shelf life of bakery products depends on the type and
quality of fats used in it…….. product image, returns,
flexible distribution.
Continue:
Why fats are important for bakery
products?

4. What are Fats & Oils ?
* Belong to the second major class of organic compounds,
.Lipidselectively called
* Fats: Solid/ Plastic at room temperature while oil: Liquid.
* Insoluble in water and soluble in such organic solvent as
ether & chloroform.
* They are classified into three main groups based on their
chemical & physical properties.

5. Simple Lipids
- Represent the
largest and most
important
members.
- Contains only
C,H,O
- By complete
hydrolysis yield
only fatty acids and
glycerol.
Compound Lipids
- It contains in
addition to fatty
acids and glycerol
other components
such as; Phosphoric
acid,
Carbohydrates,
Nitrogenous
groups& Sulfur.
Derived Lipids
- They are the
compounds that
obtained by
hydrolytic action for
the first two groups.
And share some of
major characteristic
of the former as
glycerol, F.A.,
Mono& Di-
glycerides.
What are Fats & Oils ?

6. * C18 Saturated stearic.
* C18 mono unsaturated Oleic - 2H
* C18 Di-unsaturated Linoleic – 4H
Mono glycerides: Have polar (water soluble) – non-polar (water-
insoluble) groups : emulsifier "anti staling properties….”
What are Fats & Oils ?
* Fats = Ester= Acid+ Alcohol.

7. * Pure triglycerides are colorless, odorless and tasteless.
Colors and flavors in the oils& fats are produced by small
amounts of impurities that naturally associated with the
fats.
* All natural lipids contain lypolytic enzymes or lipases that
is why all lipids contains some lipids fractions as it is very
rare (seldom) to process the fat rapidly enough to prevent
the all enzymatic action.
What are Fats & Oils ?

8. The specifications of fats are influenced by:-
1- Weather the fatty acid is the same or dissimilar kinds.
2- Nature of the fatty acid that occupies the middle or B
position on glycerol residue.
3- Variation in the degree of saturation& un-saturation of the
individual F.A
4- The respective lengths of the fatty acids molecule chain.

9. "Fatty Acids"
- Fatty acids represent 95% of the molecular weight of fats
and largely responsible for chemical and physical
properties.
- Contains even no. of carbon atoms 4-26 and the most
common is form 14-22 carbon atoms.
- Unsaturated fatty acids are predominate over saturated.
- In most of mono unsaturated the double bond is found
between Carbon atom 9 and 10 – Counting from Carboxyl
group.

10. - The double bond can reach 7…..but for the most
common in vegetable & animal fat is one to three in
18 carbon atom chain length.
- Each single bond in saturated fatty acid is completely
free to rotate and gives (endows) the chain great
flexibility, thus it can exist in a very large number of
conformations.
- By contrast; each double bond in fatty acids forms a
rigid link and is unable to rotate.
"Fatty Acids"

11. - In most of poly unsaturated F.A the double bonds is
separated by one methyl's group (CH2)…. Non
conjugated while few of them (plant sources) is
conjugated (with no separation).
- The double bond is the most chemically reactive part of the
chain and doesn't represent double strong linkage.
- Conjugated ones are more reactive than these in non
conjugated position.
"Fatty Acids"

12. - Double bones also more effective in lowering the melting
point than the reduction in carbon chain length.
- Mono unsaturated fatty acid can exist either in CIS or trans
isomers. The trans configuration is more stable so that it
usually exhibits higher melting points and less reactivity
than CIS one.
- In saturated fatty acid the longer chain the higher melting
point thus the lowest melting is for butyric acid (4C) and
the highest is for cerotic acid (26C) – 8◦c & 87.7◦c
respectively.
"Fatty Acids"

13. - Isovaleric acid is the only F.A. that has odd no# of carbon
atom (5).
-Palmitic acid (16) is the most common F.A. of saturated
group as it is found in all known fats& oils and it is the
major component in lard and tallow, palm oil, cocoa
butter and some other vegetable fats.
- The saturated Fatty acids are: Butyri(4), Caproic (6),
Caprylic (8), Capric (10), Lauric (12), Myristic (14),
Palmitic (16), Stearic (18), Arachidic (20), Behenic (22),
Legnoceric (24), Cerotic (26).
"Fatty Acids"

14. - There is no unsaturated F.A. in nature with less than 10
carbon atoms. And from 10 existing in few fat in trace
amount.
- Oleic is the most widely distributed unsaturated F.A.
as it is found in all fats and oil nearly.
- Palmitic, Stearic, Oleic, Linoleic are the most common
in Edible fats& oils.
------------------------------------------------------------
"Fatty Acids"

15. *Palm oil:
- Is obtained from the meso-carp or outer pulp of the fruit
while the inner nut yield palm kernel oil .
- It is semi solid 52.5 saturated (palmitic 47.5%) and 47.5%
un- saturated (oleic 40%)
- Palm kernel oil is 80.8% saturated F.A. with the majority
of Lauric 47% and 19.2% un saturated with 18.5% oleic.

16. Formulations of the most common used palm oil
products in Bakeries.
BlendTypeSer
24.994 Palm stearin
74.994 Palm oil+ 0.012 TBHQ
Palm Oil shortening1-
99.988% Hydrogenated palm oil 47-49
0.012% TBHQ
Hydrogenated Palm Oil
shortening (HPO 47)
2-
34.0% Palm oil+ 24 Palm stearin
24% Hydrogenated palm oil – 44
All purpose margarine3-
20.488% Palm oil+ 20.50 Hydrogenated
palm oil 44
32.80% Palm stearin+ 8.2 liquid Soy bean
oil
Hard margarine4-
21.0% Palm oil+ 27.0% Hydrogenated
palm oil+ 18.0% Palm olein+ 15% liquid
soy bean oil
Soft margarine5-

17. Fatty acids composition
for most common used palm oil products:
Saturated
Fatty Acid
Sunflower
oil
Palm Oil
Shortening
Hydrogenated
Palm Oil
Shortening
(HPO 47)
Partially
Hydrogenate
d Soy
Shortening
All
purpose
margarine
Hard
margarine
Soft
margarine
C 12 0.05 0.23 0.17 0.12 -- -- --
C 14 0.12 0.6 1 0.05 1.44 0.8 0.38
C 16 5.44 43.5 43.3 12.5 41.96 25.8 38.2
C 18 3.95 4.3 24 18 5.77 10.8 20.8
C 20 0.12 0.3 0.44 0.23 -- 0.10 --
Total 9.68 48.93 68.91 30.9 49.17 37.5 59.38
Unsaturated
Fatty Acid
C 16:1 -- -- -- -- 0.35 0.10 0.15
C 18:1 35.2 37.5 29.5 65.1 38.45 35.8 30.1
C 18:2 55 10 0.57 3.7 11.66 20.5 6.0
C 18:3 0.12 0.3 0.05 0.3 0.36 0.3 0.48
Total 90.32 47.8 30.12 69.1 50.82 56.7 36.73

18. Stability of different fatty matters measured
by rancimat compared to palm oil products:
Fatty Matter type
Sunflower
oil
Palm Oil
Shortening
Hydrogenated
Palm Oil
Shortening (HPO
47)
Partially
hydrogenated
Soy
Shortening
All purpose
margarine
Hard
margarine
Soft
margarine
Induction Period 3.05 17.90 43.23 44.96 11.29 14.64 12.37
Temperature : 120o C
Air Flow : 20 L/hr
0
5
10
15
20
25
30
35
40
45
Induction Period
Sunflower Oil
Palm Oil Shortening
Hydrogenated Palm Oil
Shortening (HPO 47)
Partially Hydrogenated Soy
Shortening
All purpose margarine
Hard margarine
Soft margarine
Stability of different studied fatty matters measured by rancimat :

19. Physical requirements of Bakery Fats
1-Flavor: Pleasant, clean, free of rancidity.
2-Plasticity: is a combination of crystalline and liquid
fats under three essential conditions.
a)Solid and liquid phases must be existed together.
b) Solid phase must be in a sufficient fine dispersion for the
mass to be held together and retain the liquid phase.
c) Two phases must be in proper proportion to each other.
* The firmness of plastic fat or shortening is influenced by –
temperature- particles size- shape of crystalline- solid liquid
ratio.

20. 3- Stability: keeping quality of fats and oils is a measure of
their resistance to oxidation and rancidity.
The most two commonly used tests for measuring keeping quality
are:
* The most effective way to evaluate the stability of fats in baked or
fried goods is to run actual long term shelf test. Simulating the
various conditions normally encountered.
Schaal oven test
60◦c incubation till rancid
odour)
No# of Days till reaching certain
peroxide value
Active Oxygen Method AOM
a steady air stream bubbled
through the fat (93◦c)
No# of hours till reaching
certain peroxide value
Physical requirements of Bakery Fats

22. 1-Tenderizing Effect:
Lubricating the structure of baked products
by being dispersed in films & globules in dough or batter
during mixing, preventing the starch & protein
components from forming 3-dimensional gluten
network.
Are used in baking primarily for
Tenderness and Shortness of the baked
goods.

23. 2-Shortening Effect:
Is measured by determining the breaking strength of
standard wafers (shortometer) and it is affected by the
plasticity of fat. Thus the softer fats are rated as superior
in shortening value to the harder ones while, the liquid oil
has very little shortening ability as they dispersed in
globules rather than in film in dough.
3-Aerating Function:
The incorporation of air during creaming is solely a
function of the shortening. As the fat entraps the air in
minute cells and bubbles.

24. The dry ingredients are dissolved in liquid are:
While fat is dispersed through the batter:
In the form of films, or clumps which create larger fat
surface.
3-Aerating Function:

25.  Surfactants increase the fat dispersion by increasing the
number of fat particles and decrease their individual size,
but if the emulsifiers increased more than 8 - 9 % from the
fat it will affect inversely on cake volume as excessive of fat
dispersion took place.
 The fat enclosed air cells/ bubbles forming nuclei for
accumulation water vapor and CO2. That increase the
volume of butter as a result of its expansions.
 Water vapor can’t exert a leavening action without pre-
existing air bubbles that incorporated by fat during mixing
and act as nuclei in which water vapor and CO2 can
accumulate and expand.
3-Aerating Function:

26. 4- Creaming Function:
- It is the ability of fat to absorb air during mixing (% of air
incorporated by shortening on basis of its volume).
- The creaming quality of fats governs its suitability as cake
shortening.
- The cake that depending only on the leavening agent to get
good volume without using good creaming quality fat
normally characterized by coarse grains and large pockets.

27. -It can be determined by mixing definite amounts and
proportions of shortening and granulated sugar, then
the density of the mix is measured at intervals .The %
of air can be easily calculated based on the resulted
densities.
- A good shortening incorporated 270% of air at the ratio
of 2 parts of shortening and 3 parts of granulated sugar
by weight.
- Eggs usually added when the air content reached 100-
150% and then it will rise to 300-375%.
4- Creaming Function:

28. - The finished batter usually contained 275-350% of air
based on the volume of shortening as flour and milk cause
some air loss while their addition.
- For satisfactory creaming quality fats require the presence
of highly saturated glycerides.
- Partial hydrogenation effectively improves the creaming
quality of oils and soft fats.
4- Creaming Function:

29. 5-Stabilizing Function:
- It is intimately related to their aerating function and it is
the ability of fats to provide the cake batter sufficient
strength to prevent the collapse during baking.
- Cake butter is an emulsion in which fat forms the
internal or discontinuous phase and the remaining
ingredients form the external or continuous phase……in
absence of proper aeration this emulsion become very
thin and sloppy
Week batter structure
Collapse.

30. - The finer the cellular structure of batter the greater will
be its mechanical strength.
- The plastic shortening doesn't coalesce in a batter as
would liquid oil, it nevertheless does accumulate into
larger agglomerates that greatly reduce the
effectiveness of emulsion.
- The higher the liquid and sugar contents of a batter the
more difficult to maintain the emulsion in highly
dispersed state. (sugar & milk recommended to not
exceed more than 40% of total ingredients).
5-Stabilizing Function:

31. 6- Eating and keeping qualities:
a) Eating quality:
- Taste, flavor, tenderness, moistness of baked products are
decisive factors that govern the acceptance or rejection of
product by the consumer.
- Fats and oils contribute to eating quality by imparting
shortness and tenderness to the baked goods. From other
side they enhance the taste of the products resulting in
using sugar, eggs and milk.

32. b) Keeping quality:
- It is measured by the degree to which the product retain its
freshness over a period of time.
- It differs from one product to other based on the
ingredients used and method of production but generally
using relatively large proportion of fat reduce the rate of
staling or at least reduce the changes that normally
associated with staling like moisture loss, loss of
tenderness and flavor.
6- Eating and keeping qualities:

33. 1. Adding liquid (soft) oils, hard shortening and margarine
to the dough of bakery products affects all the rheological
properties clearly and the most affected properties are
water absorption, mixing time, stability, weakening,
extensibility and resistance to extension. The effect rate
was strongly depended on the fat adding ratio.
2. The bread volume was enhanced by using 5-10% fatty
matters maximum then decreased gradually by raising
the fat or oil ratio..

34. 3. The type of fatty matter (chemical and physical
properties) and the ratio of application affect the
organoleptic characteristics of crunchy toast. The range of
12.5-17.5% record acceptable results while 15% was the
best fat adding ratio.
4. Not only the fat type affects the stability of that fat in
bakery product but the fat adding ratio also greatly
impacts the stability of the used fat and shelf life of the
bakery products (crunchy toast) where the higher fat ratio
the shorter shelf life

35. 5. The heat treatment used in roasting process of crunchy
toast obviously influences the stability of fat and shelf
life of finished product as long heat treatment time
deteriorates the fat stability and product shelf life more
than the higher temperature.
6. Considerable improvement in product shelf life was
proved by adding 1.5% (flour basis) of different herbs
namely; Cumin, Fennel and Blackseed with all fat types
and different heat treatments.

36. THANK YOU