shortening power



  • The ability of a fat to allow air bubbles to become trapped in a mixture and therefore lighten the texture of the resulting baked item. This is achieved by adding soft unsaturated fats or oils to harder ones to increase their plasticity or by adding emulsifying agents such as glycerol monostearate to the fat. Such a superglycerinated fat prevents the development of gluten network structures in the dough and also aids the incorporation of more liquid and hence sugar in the mix.