BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Essentially, fats make your baked goods tender and moist. However, they also serve a scientific purpose in how your baked goods rise. It adds a richness, flavour, and moisture to your baked goods. It also acts as a powerful tenderizer in the baking product.

Detailed explanation-2: -Fat can blend flavors of ingredients together or enhance the flavor, such as butter. In baked goods, fat also contributes to the tenderness of a product as it prevents flour from absorbing water. Muffins or biscuits with a reduced amount of fat are often tougher because the gluten is more developed.

Detailed explanation-3: -Because shortening provides the breakage in or ‘shortens’ the gluten-starch network, it reduces starch retrogradation in baked goods. Since it is 100% fat, as opposed to the 80% fat content of butter, it aids in producing a very tender baked product.

Detailed explanation-4: -By limiting the amount of water available to the starch, the fat increases the temperature at which the starch gelatinizes, so the starch sets later and the baked good is more tender. Fat functions the same way in starch-based sauces and custards.