According to related baking literature from Semantic Scholar , to achieve optimal dough development and mass structure, bakery shortenings should ideally maintain:
The code is the identifier for a highly cited food science study titled "Influences of the proportion of solid fat in a shortening on loaf volume and staling of bread," published in the Journal of Food Process Engineering .
Below is a scannable summary of the helpful findings from this research regarding how fats impact bread quality. 🍞 Key Takeaways for Baking 23079x
Adding designated bakery fats significantly slows down the starch retrogradation process, keeping the bread softer for longer.
A minimum of at higher proofing temperatures (40°C). According to related baking literature from Semantic Scholar
Shortenings with a higher proportion of solid fat expand the surface area during baking, facilitating better water evaporation and a larger loaf.
A minimum of at room temperature (25°C). A minimum of at higher proofing temperatures (40°C)
Polar lipids form a protective layer at the gas and liquid interface, preventing the premature popping of air pockets during fermentation. 🔬 Recommended Fat Ratios