The shortening oil is refined animal and vegetable oil, hydrogenated oil or a mixture of the above oils. Cookies and the like can be made very crisp with this oil, so the oil with this property is called "ghee". Generally, it should not be eaten directly, but used to process cakes, bread or fried food, so it must have good processing performance.

Shortened oil is a kind of plastic fat, and its triglyceride composition contains a considerable amount of saturated acid esters. At room temperature, these saturated acid esters contain liquid oil in fine solid crystals, forming a plastic state against fine external stress. Butter and pig fat are natural plastic fats, which have been paid attention to and widely used for a long time because they can prevent protein from combining with starch to make baked goods brittle or soft.

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Functional characteristics of shortening

1, plasticity

Plasticity means that it can change shape under the action of external force and even flow like a liquid. Theoretically, if the solid oil is plastic, its composition must include a certain amount of solid oil and liquid oil. Shortened oil products basically have this fat component. Due to the plasticity of shortening, a thin striped film can be formed when it is mixed with dough in food processing.

Under the same conditions, liquid oil can only be dispersed into particles or spheres. When the dough is processed with shortening with good plasticity, the dough has good ductility and can absorb or maintain a considerable amount of air, which is very beneficial to the production of baked goods.

2. Ghasemi.

When shortening is stirred and foamed at high speed in the air, fine bubbles in the air are sucked by shortening, and this gas-containing property of oil is called shortening. The magnitude of tyrosinase activity is expressed by tyrosinase activity value, that is, 100 times 1 ml of air contained in the sample. Cash is an important feature of food processing. Adding shortening to the batter can increase the volume of the batter and make the food soft.

Step 3 be fresh

Crispy refers to the crispness of food, which is especially important for baked goods such as biscuits, pancakes and cakes. When shortening is used to make food, oil covers the periphery of flour because of its film-forming property, which blocks the combination between flour and prevents the fixation of gluten and starch. In addition, shortening plays a lubricating role in the baked food tissue layer, making the food tissue fragile and fragile.

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