Food Science
How Fat Chemistry Decides Your Baked Snack's Texture and Shelf Life
The chemical structure of fats, specifically the presence and number of double bonds in their fatty acid chains, dictates both the texture and shelf life of baked snacks. Understanding saturated, monounsaturated, and polyunsaturated fats allows bakers to make informed choices for optimal product quality.
Dr. Lena Hanson·November 6, 2026
