Fats Flashcards
1
Q
When does shortening occur?
A
When rubbing in butter to flour, fat coats outside of flour particles
The fat acts as a protective coating preventing water absorption
Prevents formation of glucose- prevents elasticity
2
Q
Aeration?
A
When air is incorporated into a mixture
Like when fat traps air when mixed with sugar - creaming
3
Q
What happens when a cake bakes (6 things)
A
Sugar dissolves
Egg protein coagulates
Fat in butter melts
Starch in flour absorbs liquid
Baking powder releases co2
Water turns to steam
4
Q
What is plasticity?
A
The ability of fat to soften over a range of temperatures, and be shaped/spread with light pressure
Saturated fats have less plasticity
5
Q
Emulsion?
A
When 2 imiscable substances are combined
Fat particles are suspended through
