What is
function of
shortening in plants?
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Answer: Shortening may be defined as an edible fat used to shorten or tenderise baked products. Being insoluble in water, fat prevents the cohesion of gluten strands during mixing, thus literally shortening them and making the product tender.
Explanation:
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ANSWER
It's main use is to shorten baked goods like pastries and pie crusts to create a tender and flaky final product. This is accomplished by preventing the cohesion of wheat gluten strands during mixing, this action physically shortens the strands of gluten resulting in a less elastic and sticky protein.
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