{"id":568,"date":"2019-06-13T22:49:01","date_gmt":"2019-06-13T22:49:01","guid":{"rendered":"https:\/\/opentextbc.ca\/ingredients\/chapter\/sources-of-bakery-fats-and-oils\/"},"modified":"2019-06-17T15:29:01","modified_gmt":"2019-06-17T15:29:01","slug":"sources-of-bakery-fats-and-oils","status":"publish","type":"chapter","link":"https:\/\/opentextbc.ca\/ingredients\/chapter\/sources-of-bakery-fats-and-oils\/","title":{"raw":"Sources of Bakery Fats and Oils","rendered":"Sources of Bakery Fats and Oils"},"content":{"raw":"Edible fats and oils are obtained from both animal and vegetable sources. Animal sources include:\r\n<ul>\r\n \t<li>Beef<\/li>\r\n \t<li>Pork<\/li>\r\n \t<li>Sheep<\/li>\r\n \t<li>Fish<\/li>\r\n<\/ul>\r\nIn North America, the first two are the prime sources.\r\n\r\nVegetable sources include canola, coconut, corn, cotton, olive, palm fruit and palm kernel, peanut, soya bean, safflower, and sunflower.\r\n<h1>Refining of Fats and Oils<\/h1>\r\nThe major steps in refining fats and oils are as follows:\r\n<ul>\r\n \t<li>Free fatty acids are neutralized and treated with an alkali.<\/li>\r\n \t<li>Colour is removed.<\/li>\r\n \t<li>The fat is hydrogenated.<\/li>\r\n \t<li>The fat is deodorized.<\/li>\r\n \t<li>The fat is chilled and beaten to make it softer and whiter. This is done by a votator (a machine that cools and kneads liquid margarine).<\/li>\r\n \t<li>Fat is stored to facilitate the correct crystallization (tempering).<\/li>\r\n<\/ul>","rendered":"<p>Edible fats and oils are obtained from both animal and vegetable sources. Animal sources include:<\/p>\n<ul>\n<li>Beef<\/li>\n<li>Pork<\/li>\n<li>Sheep<\/li>\n<li>Fish<\/li>\n<\/ul>\n<p>In North America, the first two are the prime sources.<\/p>\n<p>Vegetable sources include canola, coconut, corn, cotton, olive, palm fruit and palm kernel, peanut, soya bean, safflower, and sunflower.<\/p>\n<h1>Refining of Fats and Oils<\/h1>\n<p>The major steps in refining fats and oils are as follows:<\/p>\n<ul>\n<li>Free fatty acids are neutralized and treated with an alkali.<\/li>\n<li>Colour is removed.<\/li>\n<li>The fat is hydrogenated.<\/li>\n<li>The fat is deodorized.<\/li>\n<li>The fat is chilled and beaten to make it softer and whiter. This is done by a votator (a machine that cools and kneads liquid margarine).<\/li>\n<li>Fat is stored to facilitate the correct crystallization (tempering).<\/li>\n<\/ul>\n","protected":false},"author":123,"menu_order":2,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-568","chapter","type-chapter","status-publish","hentry"],"part":561,"_links":{"self":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/chapters\/568","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/users\/123"}],"version-history":[{"count":1,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/chapters\/568\/revisions"}],"predecessor-version":[{"id":784,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/chapters\/568\/revisions\/784"}],"part":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/parts\/561"}],"metadata":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/chapters\/568\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/media?parent=568"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/chapter-type?post=568"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/contributor?post=568"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/license?post=568"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}