Red Seal Baker Practice Exam 2025 – Comprehensive Prep Guide

Fats play a crucial role in creating the tenderness of baked goods primarily because they inhibit gluten development. When fat is incorporated into a dough or batter, it coats the flour particles and interferes with the formation of gluten proteins that develop when water is added. This interference is essential because gluten provides the structure and chewiness in baked products, and without it, the end result will be softer and more tender.

The action of fats also contributes to the flakiness in pastries, such as pies and croissants, by creating distinct layers. The steam generated during baking helps to create pockets of air, leading to that sought-after delicate texture. Additionally, fats dissolve some flavor compounds, enhancing the overall taste profile of the baked item, but their primary role concerning texture is indeed to enhance tenderness by limiting gluten formation. This specific function is vital for achieving desirable textures in various baked goods, such as cakes and pastries, where tenderness is preferred.