... fat, such as lard, suet and butter. However, polyunsaturated fats tend to be made from vegetable sources such as in the case of sunflower oil. The working characteristics of saturated and unsaturated fats include, shortening, emulsions, aeration, flavourings, plasticity, moisture retention and sealing. For example, during short crust pastry making, butter is used to coat the gluten and create a short crumb texture. When flavouring, butter may be used in cakes and icing. In relation to plasticity, fats such as soft margarine are useful in all -in -one cake mixtures and for spreading straight from the fridge. Explain the terms hydrolytic and oxidative rancidity. (6) There are several differences between oxidative and hydrolytic rancidity. Oxidative rancidity occurs as a reaction between unsaturated triglycerides and oxygen from the air. However, during hydrolytic rancidity enzymes known as lipases hydrolyse fats, thus breaking them down into glycerol and fatty acids. In oxidative rancidity, oxygen ...

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