What is the effect in a dough if theres no shortening?

* Tougher dough: Shortening helps to tenderize dough by coating the flour particles and preventing them from forming long, tough gluten strands. Without shortening, the dough will be more difficult to work with and the final product will be tough and chewy.

* Drier dough: Shortening also helps to keep dough moist by preventing the water from evaporating. Without shortening, the dough will be drier and more crumbly.

* Less flaky layers: Shortening creates flaky layers in pastries by separating the layers of dough as they rise. Without shortening, the layers will be less distinct and the pastry will be more dense.

* Less flavorful dough: Shortening adds flavor and richness to dough. Without shortening, the dough will be bland and one-dimensional.

Overall, shortening plays an important role in the texture, flavor, and appearance of dough. Without shortening, dough would be tougher, drier, less flaky, and less flavorful.