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Bread & Pastries/CHEMISTRY OF BAKING

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Expert: Elyse Grau - 9/16/2009


Question
on behalf of GCSE Food Technology students - we know about the chemical changes that take place when a cake is baked, but please can you tell us HOW the fat acts as a preservative?

Answer
Debbie:
I'm really not aware of fat acting as a preservative. Some fat-like substances are used as emulsifiers - mainly lecithin and egg-yolk, which contians lecithin. Lecithin is an antioxidant, which may help slow rancidity. I'm not sure if you are talking about staling, rancidity or spoilage when you say they act as a preservative.

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Elyse Grau

Expertise

I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.

Experience

I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.

Publications
Hobby Farms Home Gardening How-to BackHome Creswell Chronicle

Education/Credentials
none that apply

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