bake - March/April 2022 - 39

cakes
High Oleic Soybean Solutions
A 12-month shelf-life study evaluated the oxidative stability, application
review and texture analysis of high oleic soybean, high
oleic canola, conventional soybean, canola, partially hydrogenated
and palm bakery shortenings, according to Qualisoy, an
independent, third-party collaboration that promotes the development
of and builds the market for the latest soybean traits.
The United Soybean Board reports that high oleic soybean
shortening showed the least amount of change in texture compared
to alternatives, including partially hydrogenated oil.
Finished white cakes made with various high-stability oils were
measured for dome-peak and edge height as well as dome-peak
height to edge ratio.
USB fats and oils expert Frank Flider explains that bakers can
expect high oleic soybean shortening to be a drop-in solution
for previously used shortenings. The benefit, among many, is no
trans fat.
" We did quite a lot of research, and this is truly is a drop-in
solution for partially hydrogenated oils (PHOs), " he says. " Bakers
can expect the same kind of performance. "
Cakes made with high oleic soybean shortening were most
similar to cakes made with partially hydrogenated shortening.
The cakes made with conventional soybean and palm shortening
showed the most difference in dome-peak to edge ratio from
the partially hydrogenated shortening.
Cookies made with high oleic soybean and conventional soybean
shortenings had a more tender mouthfeel.
Further insights
Roger Daniels, vice president research, development, innovation
and quality for Stratas Foods, explains that, technically speaking,
the importance of the flavor of the margarine increases with
the type and quantity of the cookie's inclusions.
The less reliance on the flavor of the inclusions, the more important
the flavor of the margarine. That means looking toward
specialized bakery margarines.
For example, a bakery margarine like Stratas' Buckeye Baker's
margarine, which has the same texture as softened butter, is an
outstanding option when making cookies.
Buckeye Baker's Margarine is prepared with a heat stable flavor
system which imparts an authentic buttery taste in your best
cookies and for that matter all of your baked goods. In addition,
muffins require a shortening that incorporates quickly and has a
neutral flavor profile, he explains.
" The biggest mistake one can make is to do too much to a
High oleic soy shortening is a true drop-in solution, tests demonstrate.
muffin. If you overmix it, it won't be a good muffin. Liquid oils
lend themselves to overmixing, " Daniels says.
Specifically, the role of a shortening is to prevent the gluten
development that can make a muffin hard and chewy with an uneven
crumb structure. Stratas' BBS Shortening is an all-purpose
unemulsified shortening used in a variety of baking applications.
Use of a shortening like Stratas' BBS has the right consistency
to drive the optimum dough time and time again, he says.
bakemag.com | MAR-APR 2022 > 39
©AFRICA-STUDIO - STOCK.ADOBE.COM, UNITED SOYBEAN BOARD
http://www.bakemag.com

bake - March/April 2022

Table of Contents for the Digital Edition of bake - March/April 2022

bake - March/April 2022 - Intro
bake - March/April 2022 - 1
bake - March/April 2022 - 2
bake - March/April 2022 - 3
bake - March/April 2022 - 5
bake - March/April 2022 - 5
bake - March/April 2022 - 6
bake - March/April 2022 - 7
bake - March/April 2022 - 8
bake - March/April 2022 - 9
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bake - March/April 2022 - 11
bake - March/April 2022 - 12
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bake - March/April 2022 - 16
bake - March/April 2022 - 17
bake - March/April 2022 - 18
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bake - March/April 2022 - BLANK-1
bake - March/April 2022 - BLANK-2
bake - March/April 2022 - PAN-1
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bake - March/April 2022 - PAN-3
bake - March/April 2022 - PAN-4
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bake - March/April 2022 - PAN-6
bake - March/April 2022 - PAN-7
bake - March/April 2022 - PAN-8
bake - March/April 2022 - PAN-9
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bake - March/April 2022 - PAN-12
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bake - March/April 2022 - PAN-34
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bake - March/April 2022 - PAN-36
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bake - March/April 2022 - PAN-38
bake - March/April 2022 - PAN-39
bake - March/April 2022 - PAN-40
bake - March/April 2022 - PAN-41
bake - March/April 2022 - PAN-42
bake - March/April 2022 - PAN-43
bake - March/April 2022 - PAN-44
bake - March/April 2022 - PAN-45
bake - March/April 2022 - PAN-46
bake - March/April 2022 - PAN-47
bake - March/April 2022 - PAN-48
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https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
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https://digital.bakemag.com/sosland/bake/bake-july-2021
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http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
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http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
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http://digital.bakemag.com/sosland/bake/2015_12_01
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https://www.nxtbook.com/sosland/bake/2015_04_01
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