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Purpose of fats and oils in bread making

Fats and Oils are added to breads to improve flavor and provide a moist texture and rich taste. Butter, margarine, shortening, nut, olive and vegetable oils add flavor and make bread tender and moist. They slow moisture loss, helping bread stay fresh longer and also help dough rise and increase volume.

For good flavor and chlosterol-free diets, use cold-pressed vegetable oils such as canola, soy, sesame, sunflower, and corn. Do not substitute oil for margarine/shortening unless the recipe calls for it.


Oils tend to absorb into the dough and can make bread stick to the pan so grease the pans with spray-on butter-flavored vegetable or olive oil, or brush with butter or margarine.

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Copyright © 2007 - ACH Food Companies, Inc. All rights reserved.
Hensperger, Beth. Bread Made Easy - A Baker's First Bread Book. Ten Speed Press 2000.
Shapter, Jennie. Bread Machine - How to prepare and bake the perfect loaf. Hermes House 2003.



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