FND Fats in Baking Flashcards
1
Q
What does it mean to shorten a flour mixture?
A
to tenderize it by limiting the length of the gluten protein structure which can develop
2
Q
How to make a cake or pastry tender?
A
By limiting length of gluten strands instead of long gluten that would be development with excessive kneading
3
Q
How to create a tender product?
A
Introduction of multiple layers of fat to separate the starch gluten particles
4
Q
What does fat act?
A
Fat is acting as a lubricant meaning the fat is able to limit the association between starch and the protein
