(1) Any fat used in baking to tenderize the product by shortening gluten strands (2) A white, tasteless solid fat that has been formulated for baking or deep-frying
Fats used in the baking or frying of foods Shortenings impart "short" or tender qualities to baked goods Additives such as emulsifiers, antioxidants, anti-foaming agents, flavoring, etc may be present, depending on the intended use of the product
Shortening is cooking fat that you use with flour in order to make pastry or dough. fat made from vegetable oil that you mix with flour when making pastry
Any fat, liquid, or solid used in pastry, dough, or batter for making the resulting product flakier, richer, or more tender In common use are hydrogenated shortenings like butter, lard, margarine, and the edible oils