Oil in Bread. What's is better for you?
Canola, Veg., Soybean oil, Safflower oil, Olive Oil, EVOO
I have been consistently using vegetable oil and canola interchangeably in my recipes. I’m not sure of the reactions caused when using a saturated fat vs. monounsaturated vs. poly unsaturated fats in my breads.
Is there any research out there to identify the reactions in bread with the oils that they contain?