Shortening
ortening is any fat that is solid at room temperature and used to make crumbly pastry. The reason it is called shortening is that it prevents cross-linkage between gluten molecules. Cross linking gives dough elasticity. In pastries such as cake, which should not be elastic, shortening is used. Although butter is solid at room temperature and is frequently used in making pastry, the term "shortening" seldom refers to butter but is more closely related to margarine.
Read more about Shortening: History and Market, Shortened Dough, Health Concerns and Reformulation
Famous quotes containing the word shortening:
“A point has been reached where the peoples of the Americas must take cognizance of growing ill-will, of marked trends toward aggression, of increasing armaments, of shortening tempers—a situation which has in it many of the elements that lead to the tragedy of general war.... Peace is threatened by those who seek selfish power.”
—Franklin D. Roosevelt (1882–1945)