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The baker has determined how much a recipe's ingredients weigh, and uses uniform decimal weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient:
Properties of common cooking fats (per 100 g) Type of fat Total fat (g) Saturated fat (g) Monounsaturated fat (g) Polyunsaturated fat (g) Smoke point; Butter [1]: 81
Egg yolk fat [10] 36: 44: 16 Avocado [11] 16: 71: 13 Unless else specified in boxes, then reference is: [citation needed] * 3% is trans fats: References
In biochemistry and nutrition, a polyunsaturated fat is a fat that contains a polyunsaturated fatty acid (abbreviated PUFA), which is a subclass of fatty acid characterized by a backbone with two or more carbon–carbon double bonds. [1] [2] Some polyunsaturated fatty acids are essentials.
Iodine numbers are often used to determine the degree of unsaturation in fats, oils and waxes. In fatty acids, unsaturation occurs mainly as double bonds which are very reactive towards halogens, the iodine in this case. Thus, the higher the iodine value, the more unsaturations are present in the fat. [1]
Baking, frying Macadamia oil: 12.5% 84% 3.5% 0 2.8% 210 °C (410 °F) Cooking, frying, deep frying, salads, dressings. A slightly nutty odour. Margarine (hard) 80% 14% 6% 2% 22% 150 °C (302 °F) Cooking, baking, condiment Margarine (soft) 20% 47% 33% 2.4% 23% 150–160 °C (302–320 °F) Cooking, baking, condiment Mustard oil: 13% 60% 21% 5.9 ...
Elaidic acid is a trans fat with negative health effects. Full hydrogenation results in the conversion of all of the unsaturated fats into saturated fats by transforming all of the double bonds in the fat into single bonds. Partial hydrogenation reduces some, but not all, of the double bonds by the partial replacement with single bonds.
In chemistry, the mass fraction of a substance within a mixture is the ratio (alternatively denoted ) of the mass of that substance to the total mass of the mixture. [1] ...