Functions of Fat in Baking

Tenderness

Fat can coat flour to act as a barrier between proteins and water, slowing down gluten development

Layers

The steam creates the layers of dough in baked goods like biscuits, pie crust, and puff pastry

Liquid Fats

These oils add richness and tenderness but cannot help with leavening.

Shortening

A hydrogenated fat made from vegetable oils and creates baked goods that are even more tender than ones made from butter.

Lard

A rendered pig fat, with a lower melting point than shortening.

Margarine

A substitute for butter, made from vegetable oil, water, salt, and emulsifiers.

Butter

Contains 80-82% Fat, adds great flavor, and is the most common solid fat used in baking

Leavening

Solid fats creamed with sugar create a web of air that lifts and leavens baked goods