Which would you expect to produce a cake with the most desirable ...

[Starlight]

Which would you expect to produce a cake with the most desirable texturebutter or shortening? Why?

Question 2

What is the advantage of using a plastic fat in a shortened cake rather than oil?

[cloud]

Answer to Question 1

Shortening is expected to produce a higher-quality product than butter due to its plasticity and creaming ability. Butter does not have the same plasticity or creaming ability.

Answer to Question 2

Oil coats the flour particles and fails to entrap air. Therefore, oil does not permit creaming. A plastic fat is suitable for creaming and entraps air to enhance volume. Mono- and diglycerides in plastic fat also serve as an emulsifier to provide fine dispersion of fat and yield a soft, moist cake.

[Starlight]

TY

[cloud]

You're welcome