Shortenings
About Shortenings
Shortening is one of the most popular fats and oils among bakers. The shortenings are solidified fats that are useful to make flaky crusts, crisp baked goods, and tender cakes. Fat like this is often incorporated into baked goods to produce workable dough and crumbly cake textures.
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Types
- Vegetable Shortening – The vegetable shortening for baking is solidified fat that is hydrogenated and is made of soyabean oil, palm oil as well as cottonseed oil. It has a color similar to that of Lard. Vegetable shortenings have a better shelf life and last longer as compared to animal-based shortenings.
- Animal Shortening – Lard is one type of animal shortening that is obtained from the melted fat of pigs. And it is especially favored by bakers who love the flaky texture it imparts to pastries and other baked goods. Lard has a solid consistency, is white, and has about 98 percent fat content.
Uses
Its primary usage is to shorten baked goods like pastry and pie crusts to produce a finished product that is supple and flaky. This is achieved by preventing the cohesiveness of wheat gluten strands during mixing. By doing so, the gluten strands are physically compressed, making the protein less elastic and sticky.
For frying, shortening works well. It exhibits greater resistance to oxidation and rancidity than alternative common vegetable oils that may be used for frying because it contains a low percentage of unsaturated fatty acids. It’s also a useful method for giving bread and cakes flavor and richness.
Because it can incorporate a lot of air bubbles, shortening is utilized for creaming. In the end, this produces a beautiful, fragile product.
By adding air to the finished cake batter and lubricating the other ingredients, it is used in cake baking to tenderize the product, extending its shelf life and enabling the cake to rise more freely.