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What does a fat contribute to bread?

Should a baker want to give a bread a softer and smoother texture, fat can help because it retards gluten development. (The greased gluten strands have a more difficult time latching on to each other and therefore are less effective in forming a structural network). A fat also adds flavor, richness, nutrients, calories, and if it is butter or lard, then saturated fatty acids. Butter and margarine also lend color.

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05:02:09 on 11/15/07 by Webmaster - Questions and Answers -