Shortening - Wikipedia
网页Shortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. [1] . In the earlier centuries, lard was the primary ingredient used to shorten dough. [2] .
Shortening: Good or Bad? - Healthline
网页2021年6月17日 · The term “shortening” technically refers to any type of fat that is solid at room temperature, including butter, margarine, and lard. Shortening can be made from either animal fat or vegetable oil,...
Fats and oils: shortening - Institute of Food Science and …
网页A shortening is defined as a fat, solid at room temperature, which can be used to give foods a crumbly and crisp texture such as pastry. Examples of fat used as “shorteners” include butter, margarine, vegetable oils and lard. How does it happen?
What Is Shortening? - The Spruce Eats
网页2022年9月8日 · By definition, shortening is any type of fat that is solid at room temperature; lard, hydrogenated solidified oils, margarine, and even butter can be used as shortening. However, in the modern kitchen, the word "shortening" mainly refers to hydrogenated oils, such as vegetable shortening.
Shortening | Description, Types, & Uses | Britannica
网页2024年9月4日 · shortening, fats and oils of animal or vegetable origin used in most doughs and batters to impart crisp and crumbly texture to baked products and to increase the plasticity, or workability, of doughs. Important commercial shortenings include butter, lard, vegetable oils, processed shortenings, and margarine.
Lipid shortenings: a review - ScienceDirect
网页2002年1月1日 · Shortenings and margarines are tailored fat systems whose nutritional and functional properties have been manipulated in order to deliver specific consumer needs. In fats such as margarine and shortening, the functional characteristics of natural fat systems have been modified to provide desirable consistency and keeping quality in the end product.
Fats and Oils: Shortening - IFST - Love Food Love Science
网页A shortening is defined as a fat, solid at room temperature, which can be used to give foods a crumbly and crisp texture such as pastry. Examples of fat used as “shorteners” include butter, margarine, vegetable oils and lard. How does it happen?
What is shortening in cooking? - Chef's Resource
网页Shortening refers to a type of fat used in cooking and baking to create a tender, flaky, and crumbly texture in pastries, doughs, and other culinary delights. It is solid at room temperature, and its main purpose is to inhibit gluten formation by coating the flour particles, resulting in a more tender final product. 1.
Understanding Shortening: A Comprehensive Guide for Global …
网页Shortening is a type of fat used in cooking and baking, known for its ability to give foods a tender, flaky texture. It is solid at room temperature and can be made from animal fat or vegetable oils that have been hydrogenated to remain solid.
Shortenings: Types and Formulations - Wiley Online Library
网页2020年2月17日 · Shortening has historically been referred to a solid fat that is added to a dough to prevent the development of long strands of gluten in a baked product. This results in crumbly, dense doughs that are required in the production of various confections.