IntroductionMargarines, hydrogenated oils and fats, refined vegetable oils, as well as animal fats are fatty ingredients widely used for baked goods. The lipid fraction of bakery products undergoes significant degradation during baking, with an increase in unwanted oxidized substances, which can act as catalysts for further oxidative reactions during storage, thus reducing the shelf life of the product (Caponio, Giarnetti , Paradiso, Summo & Gomes, 2013). , p. 82-88). Depending on the type used, fats play different roles in baked goods. Their hydrophobic action inhibits the development of gluten; the extent of this inhibition is determined by the type, temperature and amount of fat used, as well as the method of incorporation (McWilliams, 2012, p.409). The functional roles of fats in baked goods include color, flavor, texture and tenderness. Fat is a major ingredient in pasta and is often included in weights that are about half the weight of flour. However, reducing the fat until it is in moderately coarse particles results in its very ineffective use as a tenderizing ingredient. Not all of the fat inside each piece is available to interfere with gluten development. This explains why pastry is often quite hard despite the large amount of fat it contains (McWilliams, 2012, p.271). Gluten gives dough its elasticity and ability to stretch, because the leavening agent produces carbon dioxide, which allows the dough to rise efficiently. The more protein the flour contains (as in the case of hard flour), the more gluten will generally form. (Perego, Sordi, Guastalli and Converti, 2007, p.649-657). The fat gives pastries the much sought-after flaky character. The flaky character is the result of the gluten in the pastry having been denatured...... middle of paper ...... between "not at all flaky" and "very flaky" ReferencesBurns, M. (2012 ). Laboratory procedures. Caponio, F., Giarnetti, M., Paradiso, V.M., Summo, C. and Gomes, T. (2013). Potential use of extra virgin olive oil in high-fat baked goods: a comparative study with refined olive oil. oils. International Journal of Food Science and Technology, 48(1), 82-88.McWilliams, M. (2012). Experimental Perspectives on Foods (7th ed.). Prentice Hall: Boston. Perego, P., Sordi, A., Guastalli, R. and Converti, A. (2007). Effects of changes in ingredient composition on the rheological properties of a biscuit dough. International Journal of Food Science and Technology, 42(6), 649-657. Wassell, P. and Young, N.W.G. (2007). Food applications of trans fatty acid substitutes. International Food Science and Technology Journey, 42, 503-517.