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Adding designated bakery fats significantly slows down the starch retrogradation process, keeping the bread softer for longer.

Shortenings with a higher proportion of solid fat expand the surface area during baking, facilitating better water evaporation and a larger loaf. 23079x

Polar lipids form a protective layer at the gas and liquid interface, preventing the premature popping of air pockets during fermentation. 🔬 Recommended Fat Ratios Adding designated bakery fats significantly slows down the

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 . 23079x