SHORTENING:-
These are fats which shorten the
gluten strands, surround them and make them more easily broken (short) . When
added to bread, it gives a bit of tenderness richness, and sheen to the crumb.
Fats and oils have a high percentage
of unsaturated fats and have more shortening powder than saturated fats. Animals
fat such as butter , lard (pig fat) and suet (beef fat) make the food short. For
the selection of shortening the following factors should be observed.
a) Shortening should cream well or it
will affect the cake volume
b) It should have low moisture , then it
will be short
c) The shortening should be stable and
should not get rancid it
d) The right consistency of fat should
be used
e) The richer the pastry the hotter the
oven and the richer the cake the cooler the oven.
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