echemi logo
Product
  • Product
  • Supplier
  • Inquiry
    Home > Food News > Nutrition News > What kind of oil is bread shortening?

    What kind of oil is bread shortening?

    • Last Update: 2021-11-13
    • Source: Internet
    • Author: User
    Search more information of high quality chemicals, good prices and reliable suppliers, visit www.echemi.com

    The bread is soft and delicious, with a sweet aftertaste, and is suitable for all ages
    .
    Especially those breads that are fragrant, soft, taste and appearance are "online", which are more popular among consumers

    .
    However, the shortening in many bread ingredient lists has made sensitive foodies doubts: What is shortening, and will it affect health?

    Bread's soft fat is indispensable

    There are many types of bread
    .
    According to the physical properties and taste, the relevant national standards divide bread into five types: soft bread, hard bread, crisp bread, prepared bread and other breads

    .

    The bread that most people like is often soft, refreshing, and flavorful
    .
    These doughs are kneaded by adding water, salt, sugar and other auxiliary materials with wheat flour.
    Yeast and oil are indispensable for making them fluffy and soft after baking

    .
    Liang Jianfen, a baking expert and professor at the School of Food Science and Nutritional Engineering of China Agricultural University, explained in an interview with a reporter from China Consumer News that the role of fat in bread is mainly as follows: fat can block the structure of protein and starch.
    The extension of the gluten, forming a shorter gluten network line, so that the bread dough is softer

    .
    Generally speaking, the higher the oil content, the better the softening effect

    .
    Fats, especially solid fats, have good plasticity and can help to form a rich layered structure during the bread making and molding process

    .
    At the same time, the fats and oils also have fusion properties, which can form a lot of small bubbles during the whipping process of the dough, and form the honeycomb structure of the bread crumb during baking

    .
    The fats and oils in the bread dough can also increase the moistness of the bread products and give the bread a special fragrance and color

    .

    There are many types of fats that can be applied to bread.
    They can be animal fats such as butter and lard, or vegetable-based margarine and shortening.
    They can help the pastry chef to "cook" with a perfect taste and appearance.
    Bread

    .

    However, not all breads use fats, such as French baguettes, which are a typical hard bread.
    The ingredients only contain wheat flour, yeast, salt and water, and no fats are added

    .

    You don’t have to stay away from shortening completely

    Many pastry chefs like to use shortening, thinking that the bread made with it is sweet and delicious
    .

    The so-called shortening refers to refined animal and vegetable fats, hydrogenated oils, or mixtures of the above fats, which have good shortening properties and have processing properties similar to lard
    .

    The base material of shortening can be vegetable oil, animal oil, hydrogenated vegetable oil
    .
    Hydrogenated vegetable oil is a common vegetable oil obtained by catalytic addition of hydrogen at a temperature and pressure of an artificial oil, it can be used for processing of many products, including the familiar whipped end (cream), margarine, cocoa butter and the like

    .

    Many people have doubts about shortening, mainly because they are worried about the trans fatty acids in it
    .
    Studies have shown that trans fatty acids in oils are not easily digested by the human body.
    Excessive intake may increase the viscosity and cohesion of human blood, leading to the formation of thrombus, which is particularly harmful to the elderly with fragile blood vessel walls

    .
    In addition, trans fatty acids may also affect development and fertility, reduce memory, and easily lead to obesity and coronary heart disease

    .

    Liang Jianfen pointed out that in the process of vegetable oil hydrogenation, if the conditions are controlled better, the content of trans fatty acids can be very low, which generally does not bring people's health risks
    .
    Therefore, there is no need to stay away from breads with shortening and hydrogenated vegetable oil on the ingredient list

    .
    Pursuing "zero intake" of trans fatty acids in daily life is unrealistic.
    As a risk factor in diet, people should minimize their intake

    .
    China stipulates that if the content of trans fatty acids in every 100 grams of food does not exceed 0.
    3 grams, the packaging can be marked with words such as "zero trans fatty acids"

    .

    Scientific purchase can avoid "oil" healthily

    In recent years, China's bread consumption has developed relatively fast, showing an increasing trend year by year
    .

    From a nutritional point of view, bread is a high-carbohydrate food, and crisp bread also contains higher fat
    .
    No matter what fat is used when baking bread, it needs to be digested by the stomach and intestines after eating

    .
    If you eat too much fat, it may not be digested and absorbed, and accumulate in the body, which is not conducive to human health

    .

    Consumers should refer to the following points on how to choose a delicious and healthy category from a wide range of breads with various flavors:

    Choose bread that feels "hard"
    .
    On the whole, the sugar and fat content of hard bread is relatively low

    .
    In contrast, the good taste and soft texture of bread are inseparable from the contribution of oil, especially the bread with distinct layers and crisp taste, such as shortbread pie and mullet bread.
    The higher the oil content, the higher the energy density.
    Higher

    .
    Therefore, if you choose bread with a "hard" feel, you can get bread with a relatively low energy density

    .

    Shop for bread with a lighter taste
    .
    This kind of bread tastes lighter and not heavy.
    Generally speaking, this kind of bread contains less sugar, less fat, and less salt

    .
    Table salt is an indispensable raw material in bread making, which can make bread tasty, and some breads have higher salt content

    .
    When buying bread, you can study its nutritional composition table and try to choose bread with low sodium content

    .
    At the same time, bread with too much sugar is not good for your health.
    Therefore, try to choose sugar-free or low-sugar bread, such as bread with less sugar in the ingredient list

    .

    Choose bread with a "coarse" texture
    .
    The "coarse" taste is produced by the large amount of dietary fiber in the bread

    .
    The dietary fiber content in whole wheat bread is high and it takes a long time to be digested and absorbed by the human body.
    Therefore, the energy released by whole wheat bread lasts longer than ordinary bread, which is beneficial to stabilize blood sugar

    .
    It should be noted that real whole wheat bread should be naturally brown and uneven in color

    .

    This article is an English version of an article which is originally in the Chinese language on echemi.com and is provided for information purposes only. This website makes no representation or warranty of any kind, either expressed or implied, as to the accuracy, completeness ownership or reliability of the article or any translations thereof. If you have any concerns or complaints relating to the article, please send an email, providing a detailed description of the concern or complaint, to service@echemi.com. A staff member will contact you within 5 working days. Once verified, infringing content will be removed immediately.

    Related Articles

    Contact Us

    The source of this page with content of products and services is from Internet, which doesn't represent ECHEMI's opinion. If you have any queries, please write to service@echemi.com. It will be replied within 5 days.

    Moreover, if you find any instances of plagiarism from the page, please send email to service@echemi.com with relevant evidence.