Shortening agents and Mayonnaise

This ppt will give information about Shortening agents and Mayonnaise

1. SHORTENING AGENTS AND MAYONNAISE ..

2. SHORTENING AGENTS

3. Shortening is any fat that is solid at room temperature and used to make crumbly, pastry and other food products. Shortening is used in pastries that should not be elastic, such as cake. Although butter is solid at room temperature and is frequently used in making pastry, the term “Shortening” seldom refer to butter, but is more closely related to margarine. INTRODUCTION

4. Shortening, fats and oils of animal or vegetable origin used in most doughs and batters to impart crisp and crumbly texture to baked products and to increase the plasticity or workability of doughs. Important commercial shortenings include 1. Butter 2.Lard 3.Vegetable oils 4.Margarine Shortening agents are used in baking , it gives desirable characteristics including # Pleasant flavor # Freedom from objectionable odour # Light or clear colour, a high degree of plasticity # Long storage life # Ability to weaken and lubricate the structure of baked products to produce tenderness. SHORTENING AGENTS

5. Firm fats produce flaky pastry Oils yield more compact pastry The proportion of shortening in doughs and batters varies according to the product Bread and rolls - 1-2% Cake - 10-20% Piecrusts - 30% Increase shortening proportions increases tenderness, but very high proportions may cause cakes to fall. strutto or clarified pork fat, a type of shortening common in Italy and Corsica

6. Butter, because of its pleasing flavor and good shortening qualities, has for a long time been an important fat component in food preparation. It is made from milk fats. Butter, with yellow colour, solid consistency, and about 80% fat content is valued for its sweet flavor, pleasant aroma and ability to contribute great tenderness to baked products. It is popular for specialty breads, cookies and pastries and in rolled into doughs from which flaky and tender pastries, such as Danish pastry and puff-paste products are made because of its high cost, it is used alone or in shortening mixtures, mainly in higher priced baked products. It fairly perishable requiring storage at low temperature, and is not easily creamed ( blended with sugar) producing cakes with lower volume. BUTTER

7. Lard is an animal fat from hogs. It is very popular in western countries as a low cost, flavorful substitute for butter in frying and baking. It is obtained by the heat rendering of fatty tissues. The quality of lard depends upon the part of the body of the animal from which the fat is obtained and the feed given to the animal. Lard has solid consistency, white colour, about 98% fat content and mild, pleasing favor and odour considered desirable in bread, crackers, cookies (sweet biscuits). These are overcome by modifying the fat in several ways, including bleaching, homogenization, deodorization, addition of emulsifiers and addition of anti-oxidants. LARD

8. Vegetable oils from oil bearing seeds as corn, cotton seeds, peanuts, palm nuts and soya beans. These are 100% fat remain liquid at fairly low temperature. There are processed to achieve neutral to yellow colour and to eliminate odour or produce mild odour. Oils are used mainly in rolls, breads and other fairly hard baked goods and in chiffon and in other cakes in which the liquid consistency is used. VEGETABLE OILS

9. MARGARINES Margarines are emulsions containing about 80% fat, from either animal or vegetable source plus water, salt, emulsifiers and milk solids. They are white to yellow in colour, with neutral or butter like flavor and solid consistency. Margarine has a high melting point, produces tender products, and is especially popular for use in puff pastes.

10. MAYONNAISE

11. Origin of Mayonnaise is the town of Mahon in Spain. Mayonnaise is a thick, creamy dressing often used as a condiment. It is stable emulsion of oil, egg yolk and either vinegar or lemon juice. Proteins and lecithin in the egg yolk serve as emulsifiers in both mayonnaise. Commercial egg-free alternative are available for vegans and other who want to avoid animal products and cholesterol or who are allergic to eggs. Mayonnaise varies in colour, but is often white, cream or pale yellow. It may range in texture from that of light cream to a thick gel. Mustard is also an common ingredient, but addition of mustard turns the sauce with a different flavor and mustard acts as an additional emulsifier. INTRODUCTION

12. Traditional mayonnaise is a mixture of egg, vinegar, oil and species. It contains 80% fats. Mayonnaise is an oil-in-water emulsion, the high oil content relative to that of water. The emulsion is formed by first mixing the egg, vinegar and mustard and then slowly blending in the oil. This results in an emulsion consisting of a closely packed FOAM of oil droplets. Oil may account for 75% or more of the total volume. This means that the oil droplets become distorted from their normal, spherical shape. The close packing of the droplets also allow them to interact very strongly with one another. The viscoelasticity of mayonnaise made with egg yolk reaches a maximum very quickly after preparation. PHYSICAL AND CHEMICAL PROPERTIES

13. Mayonnaise can be made by hand with a whish or fork or with the aid of an electric mixer or blender. It is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in the yolk form a base of emulsion, while lecithin and protein from the yolk in the emulsifier that stabilizes it. addition of mustard contributes to the tastes and further stabilizers the emulsion, as mustard contains small amount of lecithin. If vinegar is added directly to the yolk, it can emulsify more oil, thus marking more mayonnaise. PREPARATION

14. Addition of Whole Egg to Pre Emulsion Tank Addition of Water with Sugar to the Pre Emulsion Tank Addition of Oil to the Mix Addition of Vinegar with Salt & Lemon Juice Addition Of Mustard Homogenization Mayonnaise Industrial preparation

15. Mayonnaise with high fat - contain as much as 80% vegetable oil, usually soybean but sometimes olive oil . Water makes up about 7-8% and egg yolks about 6% .Some formulas use whole eggs instead of just yolks. The remaining ingredients include vinegar (4%), salt (1%) and sugar (1%). Low fat Mayonnaise - decrease oil content to just 50% and increase water content to about 35%, egg content is reduced to 4% and vinegar to 3%. Sugar is increased to 1.5% and salt lowered to 0.7% gums are thickeners 4% are added to increase viscosity, improve texture, and ensure a stable emulsion. Mayonnaise is prepared using several methods, but on average it contains around 700 kilocalories (2,900 KJ) per 100 gms, or 94 kilocalories(cal) per tablespoon. This makes mayonnaise a calorically densed food. EGG FREE ALTERNATIVES : Egg free mayonnaise is expected to contain soya or pea protein instead of lecithin in egg yolk as emulsifying agent to stabilize oil droplets in water. NUTRITIONAL INFORMATION

16. Egg less mayonnaise, tofu and cashew Chicken schnitzel with chili mayonnaise chicken sandwich with mayonnaise egg less chili and parsley. Mayonnaise with creamy potato salad, sweet potato fries and many other dishes and snacks can be accompied by mayonnaise. MAYONNAISE RECIPE OF SNACK

17. Foods facts and principles - N. Shakuntala manay - M. Shadaksharaswamy http://www.britannica.com http://m.food.ndtv.com http://en.m.wikibooks.org http://chestofbooks.com REFERENCE

18. THANK YOU