AbstractFat systems for cake, Danish pastries and bread are described in terms of physical and chemical characteristics as well as performance. Results indicate that additives, such as surfactants and dough conditioners in well formulated fat systems, can increase tolerance, improve uniformity and extend storage life of baked products. The polar and nonpolar lipids naturally present in flour are shown to affect finished bread quality, with the polar lipids showing an improving effect. The apparently divergent trends in the development and use of specialized shortenings for specific baked products vs. the development and use of multipurpose bulk systems for a variety of baked products are reviewed.