Uniformity is also an essential factor. Functions of shortening. Sometimes recipes simply call for greasing the pan with shortening. Unlike butter or lard, vegetable shortening has a neutral flavor, unless butter-flavored shortening is being used. It tastes exactly the same and functions the same way as the partially hydrogenated shortenings did. Butter also contains a percentage of water that evaporates off when it is baked, creating lift. This means that the cake will retain its characteristic of freshness for a longer period. It is safer because there's less chance of spattering or popping under high temperatures due to the high smoke point and no water content. To fry with shortening, place the required amount in a heavy, high-sided frying pan and allow to melt and reach the desired temperature. The most common seasonings are salt, pepper, and acids (such as lemon juice). Shortening used in batter-based products usually contains monoglycerides and diglycerides as emulsifiers, which aid in the dispersion of the shortening throughout the batter.In cookies, unemulsified shortening is used, and the shortening level can affect the spread or surface impressions of the final product by reducing viscosity during baking. This is because the shortening& margarine creates a barrier between the gluten molecules, stopping them from cross-linking when liquid is added. Unopened, vegetable shortening can last for up to two years; once opened, it will stay at its peak for about a year. Here we explore the differences between butter and shortening in three different instances - cookies, pie and cake. So when looking for a substitute, it's best to use other solid fats such as lard or butter. Flavor With the exception of butter, the shortening & margarine used in cake making should possess either a neutral or extremely mild flavor that it will not mask or interfere with the natural flavor of the cake created by the blending of the other ingredients, including any definite flavoring which may be used in the mix.Â. Furthermore, oils & fats in general have a tendency to absorb odors and flavors during storage. The function of shortening in baking is to give tenderness to the baked product. First, you want to weigh how many grams that ½ cup of shortening is, by using a scale. Vegetable shortening is also used in baked goods to keep them soft after baking; upon cooling, shortening remains intact and reverts to its soft, semisolid state. Vegetable shortening will be found next to the cooking oils at the grocery store. Shortening is consideredany fat that is solid at room temperature and used in baking, often to make crumbly pastries or breads. It should be used in lesser amounts, however, removing 2 tablespoons from every cup for 1 cup of shortening. Both animal fats such as butter and lard and plant-based oils can be used to differing effect, along with chemically altered fats such as margarine and shortening. It is merely mixed mechanically in with the other ingredients and is spread out uniformly in the form of fine film surrounding the other ingredients of the batter or dispersed through the cake mixture when present in a limited quantity. It literally helps make dough shorter (less elastic) due to how its impacts gluten found in wheat/rye/barley flour. Important commercial shortenings include butter, lard, vegetable oils, … Bake with low-fat or nonfat milk. To make shortening, oils like soybean, cottonseed or palm are hydrogenated (read: a scientist adds the chemical hydrogen) so they stay semisolid at room temperature. Through this process, a fat of practically any desired degree of hardiness may be secured. Butter or margarine add more flavor than shortening and are often used in the richer sweet doughs. 28 Functions of Fat in Baking The following summarize the various functions of fat in baking. Shortening Shortening is a general term for fat used in baking and now we use the word shortening more specifically to describe vegetable oil that has been hydrogenated. Naturally, shortening / margarine imparts 'richness' to the eating quality of the cake. The fat is repeatedly cut into smaller pieces and coated in flour. There are products that are “butter flavored” such as butter flavored shortening, but … The sector typically constitutes cakes, breads biscuits, puffs etc. There are quite a few substitutes for shortening. Similar to lard, vegetable shortening is a semisolid fat with a high smoke point and low water content, making it a safe choice for frying. Factors fuelling market growth include convenience, affordability, product innovation and health benefits of baked goods products. The function of shortening& margarine in baking is to give tenderness to the baked product. Oil is a liquid fat at room temperature; Shortening is a solid fat at room temperature. Sugars are used to activate yeast for fermentation. The bakery industry in India enjoys a comparative advantage in manufacturing with abundant supply of the primary ingredients required by the industry. Butter, margarine, shortening and oil are used in breads. A detailed lesson which explores the function of fats in baking (aeration, shortening and plasticity). Realizing this didn't appeal to many consumers, most shortening manufacturers reformulated their products to reduce trans fats or eliminate them entirely. In cakes and breads, the substitution is rarely noticeable when using shortening vs. … This is see… "Shorteners make baked goods tender and moist. When seasonings are used properly, they cannot be tasted; their job is to heighten the flavours of the original ingredients. Liquid shortening is ideal in recipes calling for melted shortening, like cakes, and is convenient when deep-frying; it is commonly made of soybean oil and is sold in boxes and plastic jugs. Fermentation and sugar in baking. Solid fat prevents cross-linkage between glu… Shortening, by definition, is any fat that is solid at room temperature and used in baking She also holds a nutritional science degree. Water is responsible for triggering all natural chemical processes in dough, controls dough temperature, and hydrates dough components. hydrogenated shortening, or lard) is incorporated into the batter. Like lard, shortening is 100 percent fat, but unlike lard, it was enjoying a period of popularity in recent years. Gluten creates a gummy or chewy end product, which is desired in elastic "long" doughs, such as pizza crust, but not in flaky or crumbly "short" doughs like pie crust. The fat tends to surround the flour and the other ingredients, breaking the long strands of gluten in the batter or dough into shorter units--hence the term "shorteners." Shortening & Margarine is more of a technical synonym for oils & fats and butter which are in semi solid form while use. For this reason, cookies and other baked goods made with shortening tend to be soft, while those made with butter have a crispier texture. They both perform similar functions with some slight differences beyond their vegetable and animal origins. Nevaditos: Spanish Powdered Sugar Cookies, Made Of: Soybean, palm, or cottonseed oil. In shortening-based cakes, sugar raises, delays and controls the temperature at which the batter goes from fluid to solid, which allows the leavening agent to produce the maximum amount of carbon dioxide. An extra hydrogen atom is added to vegetable oils which creates a solid fat. However, some of the well-known high grade types of hydrogenated vegetable shortenings available today poses remarkably good keeping qualities. ITC Ltd. launches Sunfeast YiPPee! Shortenings have a tenderizing effect in the finished product and often aid in the manipulation of doughs. For this reason, cookies and other baked goods made with shortening tend to be soft, while those made with butter have a crispier texture. In the earlier centuries, lard was the primary ingredient used to shorten dough. Used in sufficient quantity, fats tend to “shorten” the gluten strands in flour; hence their name: shortenings. Without it a dough of flour and water is tough when baked. Shortening coats the flour particles, so that they do not stick together, thus shortening provides tenderness, improved texture, better eating quality, and also increases the nutritive value of foods. Bakery Shortenings & Margarineavailable in Indian Market: Bakery ingredients pioneers  have developed a variety of bakery shortenings & margarine for the bakery industry. It should be stored in a cool, dark place and requires no refrigeration. Enhanced Freshness The shortening /margarine which is uniformly distributed throughout the mix mass of cake ingredients coats each tiny particle, thus imparting to the curmb of the finished product a long lasting softness. The gas is held inside the air cells of the structure, resulting in a fine, uniformly- grained cake with a soft, smooth crumb texture. Vegetable shortening, or hydrogenated vegetable oil, was created in the early 1900s as a soap product before it was found to be useful in cooking. Fermentation, an extremely important process in the baking industry, is fuelled by sugars. While shortening& margarine is mainly used in cakes, biscuits and in pastry, to which it contributes a flaky texture, shortening& margarine can also be used to improve the eating quality of products., helps to prolong shelf life, and aids in making fillings and icing creamier. Fat also plays an important role in leavening our baked goods. One thing to keep in mind is that butter contains water, producing a denser dough (as liquid activates gluten) and creating steam when baking, resulting in a flatter and crispier cookie. It has a neutral taste, helps baked good retain their shape/texture and is basically 100 percent fat, making it a very high-calorie food. All Rights Reserved. Mostly for professional use are all-purpose and cake or icing shortenings. Remember, the purpose of using vegetable shortening is because it is almost entirely made up of solid fat, and thus helps make pie crusts flaky, icings stable, and keeps baked goods from spreading too much as they bake. A texture that resembles coarse sand or cornmeal will create crumbly mixtures, like streusel. The ability of any shortening& margarine to retain its freshness and sweetness is of utmost importance in the manufacture of quality baked goods, for it any fat becomes slightly rancid and is used, it will impart to the finished product a disagreeable taste and odor. Substituting Shortening for Butter. Shortening acts as a lubricant in the dough, making the dough more pliable, prevents stickeness,and reduces the amount of dusting flour necessary during the make-up process. Shortening is used for specific purposes in cooking and baking. During normal mixing and baking, wheat flour’s gluten strands stretch and form a matrix. Solid is sold in either a can or similar to butter as "baking sticks" and is best used in pie crusts, pastries, and bread recipes. Manufacturers of bakery ingredients such as shortenings & margarines, enzymes, flavors, , leavening agents, and improvers have to ratchet up levels of innovation to enable more productive business outcomes. With rapid growth and changing eating habits of people, bakery products have gained popularity among masses. The Indian bakery industry is dominated by the small-scale sector with an estimated 50,000 small and medium-size producers, along with 15 units in the organized sector. Vegetable shortening can be a mysterious ingredient. Although butter is solid at room temperature and is frequently used in making pastry, the term shortening seldom refers to butter, but is more closely related to margarine. There are four types of shortening: solid, liquid, all-purpose, and cake or icing shortening. Saucy Masala- a Googly Saucy Flavor in YiPPee! Tenderizing Agents. Some of the top products available in market areLily Star (Shortening), Lily Lite (Margarine) GSM Classic (Margarine), SSM Magic(margarine), Marvo Excel (Aerated Bakery Shortening), MarvoPride (Aerated Bakery Shortening) , Lotus(margarine), Bakerspet (bakery shortening),Bakersdelite Biscreme (Aerated Bakery Shortening)Goldenspread (Margarine)Mello (Margarine)Mellocreme, Munch Magic , Great Chef to name a few. Cookies made with butter are usually crisper than chewy cookies made with shortening, but the flavor is richer with butter. When solid fat is creamed with sugar it supports the web of air that is beaten into the two ingredients which lifts and leavens our baked goods.  The continuous development of new products, to synchronize with the healthy eating and lifestyle changes, encourages the production of novel, high-quality products to derive the edge over competition. Professional blogger and cookbook author Bethany Moncel has become an expert on making delicious, healthy meals on a budget. The bakery products which include bread and biscuit form the major baked foods accounting for over 82% of total bakery products produced in the country. & Margarines in India are made from oils derived from plant sources Shortening & margarine is mostly used in cakes, biscuits and pastry.  As with butter and margarine, shortening has its place in baking. The name shortening is derived from the effect,oils & fats has when added to baked products. Butter and shortening are common ingredients in baking. Shortening has its place in both cooking and baking recipes. Uniformity in all ingredients and uniformity in the manner of handling these ingredients mean uniformity in the finished product. See How Easy It Is to Make Perfect Pie Crust. In breads for baking be tasted ; their job is to hydrate the dry,... 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