Article information

Views: 2942


Renzyaeva T.V. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia ,

Year 2013 Issue 1 DOI 664.68/664.6: 665.1
Annotation The role of fats in developing the structure of dough and baked bread goods and pastries is considered. Criteria of choosing fatty materials by their nutritional value and physical state for obtaining safe and quality products are presented. A method of producing pastries with liquid vegetable oils and natural biopolymer-based stabilizing food additives is proposed.
Keywords fats, oils, dough, baked flour goods, food additives
Artice information Received November 30, -0001
Accepted November 30, -0001
Available online November 30, -0001
Imprint article Renzyaeva T.V. ON THE ROLE OF FATS IN BAKED FLOUR GOODS / Renzyaeva T.V. // Food and Raw Materials. - 2013. - №1. - С. 19-25
Download the full article
  1. Koz`mina, N.P, Biokhimiya khlebopecheniya (Breadmaking Biochemistry, Moscow: Pishchevaya Promyshlennost`, 1971.
  2. Puchkova, L.I., Zhiry v khlebopechenii: obzornaya informatsdiya (Fats in Bread Baking: Overview), Moscow: TsNIIITEN, 1976.
  3. Zubchenko, A.V., Fiziko-khimicheskie osnovy tekhnologii konditerskikh izdelii (Physicochemical Basics of Pastry Technology), Voronezh: Voronezh. gos. tekhnol. Akad., 1997.
  4. Matz, S.A., Matz, T.D., Cookie and Cracker Technology, 2nd ed., Westport (Conn.): AVI, 1978.
  5. Cauvain, S. and Young, L., Baking Problems Solved, Cambridge: Woodhead, 2001; Moscow: Professiya, 2006.
  6. Kulakova, S.N., Viktorova, E.V., and Levachev, M.M., Trans-izomery zhirnykh kislot v pishchevykh produktakh (Transisomers of fatty acids in food products), Masla i zhiry: spetsializirovannyi informatsionnyi byulleten` (Oils and fats: A specialized information bulle-tin), 2008, no. 3, pp. 11-14.
  7. Sandram, Рљ., Zameshchenie zhirnykh kislot, soderzhashchikh transizomery: ispol`zovanie pal`movogo masla kak al`ternativnogo istochnika zhirov v SShA (Replacing fatty acids containing transisomers: Using palm oil as an alternative source of fats in the United States), Maslozhirovaya promyshlennost` (Oil and fat industry), 2006, no. 1, pp. 24 - 26.
  8. Jean, T, Omega-3, act II.
  9. Brooker, B.E., The role of fat in the stabilization of gas cells in bread dough, Journal of Cereal Science, 1996, Vol. 24. no. 3, pp. 187-198.
  10. Podmore, J., Baking fats, in The Technology of Cake Making, Ed. by A.J. Bent, London: Blackie Academic and Professional, 1997, pp. 25-47.
  11. Dremucheva, G.F., Zhirovye produkty dlya khlebobulochnykh i muchnykh kon-diterskikh izdelii (Fat products for baked and flour pastries), Khleboprodukty (Bread products), 2002, no. 8.
  12. Nechaev, A.P. and Kovalenok, A.V., Optimizatsiya zhirnokislotnogo sostava muchnykh konditerskikh izdelii (Optimizing the fatty acid composition of flour pastries), Kon-diterskoe proizvodstvo (Confectionary), 2006, no. 5, p.10.
  13. Vas`kina, V. and Vainshenker, T., Vliyanie rastitel`nykh zhirov na kachestvo pechen`ya (The effect of vegetable fats on baking quality), Khleboprodukty (Bread products), 2007, no. 12, pp. 56-57; 2008, no. 1, p. 62.
  14. Jill, I., Рќow Do Different Fats Affect Baking?
  15. Stauffer, C.E., Fats and Oils in Bakery Product. s
  16. Konova, N.I. and Renzyaeva, T.V., Vliyanie zhidkikh rastitel`nykh masel na kachestvo khleba iz pshenichnoi muki (The effect of liquid vegetable oils on the quality of wheat-flour bread), Konditerskoe i khlebopekarnoe proizvodstvo: spetsializironannyi buylleten` (Confectionary and bread baking: A specialized bulletin), 2010, no. 7-8, pp. 28-30.
  17. Polandova, R.D., Kozyukina, O.Yu., and Erkinbaeva, R.E., Tekhnologii klebobu-lochnykh izdelii s udlinennymi srokami khraneniya (Bakery technologies with extended shelf life), Khlebopechenie Rossii (Russia`s bread baking), 2001, no. 5, pp. 16-17.
  18. Manley, D., Biscuit, Cracker and Cookie Recipes for the Food Industry, Cam-bridge: Woodhead, 2001; St. Petersburg: Professiya, 2003.
  19. Cauvain, S.P., Breadmaking processes in Technology of Breadmaking, Ed. by Cauvain, S.P. and Young, L.S., London: Blackie Academic and Professional, 1998, P. 18 - 44.
  20. Ingredient Spotlight: How Fats are Used in Baking.
  21. Sarafanova, L.A., Pishchevye dobavki: entsiklopediya (Food Additives: An Encyclopedia), St. Petersburg: GIORD, 2003.
  22. Renzyaeva, T.V., and Poznyakovskii, V.M., Vzaimodeistvie sypuchego syr`ya i pishchevykh dobavok s rastitel`nym maslom (Interaction of free-running raw materials and food additives with vegetable oil), Khranenie i pererabotka sel`khozcyr`ya (Storage and processing of agricultural raw materials), 2009, no. 7, pp. 14-17.
  23. Renzyaeva, T.V., Dmitrieva, E.V., and Merman, A.D., Tekhnologiya proizvod-stva pechen`ya s zhidkimi rastitel`nymi maslami (Cookie technology using liquid vegetable oils), Konditerskoe Proizvodstvo (Confectionary), 2012, no. 1, pp. 16-19.
  24. Renzyaeva, T.V. and Merman, A.D., RF Patent No. 2459415, Byull. izobret. 2012, No. 24.

Copyright © 2013, KemIFST. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (, allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and statesitslicense. This article is published with open access at