Thread: Blueband
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chembake
 
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Default Blueband

>However, I'm *not* going around telling someone who wants to re-create
>a recipe made with margarine that butter is going be "better". It's
>not. It may be 'better for you', and it may taste 'better' to someone
>else; but that's not what he's looking for, and therefore it's *NOT*
>better.

--
>> Fortunately we British are not as paranoid as some. And 10 pounds of

butter
> is good for you ?
>It is better for you than 10 pounds of hydrogenated vegetable oil.


Butter and margarine are both madew with saturated fats so they are
likely to increase your blood cholesterol.
Just like what Vox said, transfats is the main issue with margarine,
but butter is not innocent of it either as it contains also trans fats
but in smaller amount but not the elaidi acid type which is due to the
hydrogenation of vegetable oil but anoter form which is naturally made
in the cows rumen.. with slightly different chemical composition .and
it was found to be innocous trans fatty acid..
Therefore the lesser evil is to use butter and you got a bonus!....it
taste much better with real honest to goodness , dairy fresh butter!
In fact ....I wholeheartedly use butter in many of my bakery products
as long as cost is not the factor.
Even in high ratio cakes I prefer butter( if crumb color is not an
issue) but add my own emulsfier to improve aeration and cake
performance.