Fat plasticity and crystallisation in baked goods

What this note covers

1. 1. The structural chemistry of fats: why crystal form matters
2. 2. Plasticity and the solid fat index: measuring functionality
3. 3. Polymorphic crystal forms in detail: alpha, beta-prime and beta
4. 4. Tempering: controlled crystallisation for precise functional outcomes
5. 5. Hydrogenation: modifying fat hardness and plasticity
6. 6. Interesterification: rearranging fatty acids to engineer SFC and polymorphic behaviour
7. 7. Fats as shortening, pastry fat, and chocolate coating: integrated functionality

7 sections · 14 key terms & formulas · 6 common mistakes