Effect of the Addition of Fats and Oils to Bread Dough on the Characteristics of Baked Bread and Simulated Food Bolus

Abstract

The objective of this study was to determine the characteristics of baked bread and the changes in the texture of a simulated food bolus made from bread crumbs when the amount or type of fat and oil added to the bread dough was changed. White bread was baked using 0-15% butter. In subsequent experiments, white bread containing 5% fat/oil was baked using butter, margarine, shortening, beef tallow, lard, coconut oil, or canola oil. The volume, weight, moisture content, and crumb texture of the baked bread were measured. Additionally, crushed bread crumbs and artificial saliva were kneaded to create a simulated food bolus, and the texture of these boluses was measured. The results showed that the addition of 5% butter softened the food bolus by softening the bread crumb; however, increasing the amount further was not effective in improving the texture of the food bolus. Furthermore, the degree of expansion of the bread dough differed considerably depending on whether fat or oil was added. To analyze why fat expands bread more than oil, bread was baked using solidified and non-solidified canola oil and their properties were compared. The results showed that solidified canola oil expanded bread significantly more than liquid canola oil, although crumb hardness did not differ.