What is shortening agent in bakery?

A shortening agent is a type of ingredient that is used in baking to improve the texture and crumb structure of baked goods. Shortening agents work by inhibiting the formation of gluten in the flour, which can result in a more tender, crumbly, or flaky baked good.

Some common shortening agents include butter, margarine, lard, and shortening (a solid fat made from vegetable oils). These ingredients can be used in solid form or melted, depending on the desired texture of the baked good.

Shortening agents also act as a tenderizer by coating the flour particles and preventing them from sticking together. This helps to create a more even crumb structure and a lighter texture. In addition, shortening agents provide moisture and flavor to baked goods.

Some common types of baked goods that use shortening agents include cakes, cookies, pie crusts, pastries, and biscuits. The type of shortening agent used can affect the final texture and flavor of the baked good, so it is important to choose the right shortening agent for the desired result.