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Author Question: Which would you expect to produce a cake with the most desirable texturebutter or shortening? ... (Read 53 times)

Starlight

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on: Aug 19, 2018
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?


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cloud

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Reply #1 on: Aug 19, 2018
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

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Reply #2 on: Aug 19, 2018
TY


cloud

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Reply #3 on: Aug 19, 2018
You're welcome


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