Shortening is a kind of fat, shortening application aspects are very wide, we can use shortening to process pastries and bread, shortening in the processing time can play a very high processing performance, shortening properties in three aspects, they are plasticity, caseinization and shortening.

Caseinization

? Shortening in the air by high-speed mixing foam, the air in the small bubbles by the shortening inhaled, this gas properties of the oil is called caseinization. The size of caseinization is expressed by the caseinization value, which is 100 times the number of milliliters of air contained in one gram of sample. Caseinization is an important property of food processing, the shortening added to the batter, after mixing can make the batter volume increases, the production of food fluffy, soft.

3, shortening

Shortening refers to the nature of the food has a crisp and crumbly, cookies, pancakes and puff pastry and other baked goods is particularly important. With shortening modulation of food, the oil because of its film-forming properties covered in the flour around, isolating the flour between the combination of each other, to prevent the gluten and starch fixation. In addition, shortening in the layers of distribution of baked goods tissue, play a lubricating role, so that the food tissue becomes weak and fragile.

4. French fries raw materials, in the production of popcorn species also add shortening, can be done to improve the expansion rate, increase the degree of crispiness.