23079x Apr 2026

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

The correct fat balance creates a fine, uniform gas cell structure resulting in much thinner cell walls. 23079x

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 . Shortenings with a higher proportion of solid fat

Below is a scannable summary of the helpful findings from this research regarding how fats impact bread quality. 🍞 Key Takeaways for Baking 23079x