AboutElyse 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.
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.
