What does shortening do to gluten when added bread dough?

When shortening is incorporated into bread dough, it interferes with the formation of gluten networks. Gluten is a complex protein composite that forms quando water mixes with flour and develops elasticity and strength as the dough is mixed and kneaded. This interconnected structure is responsible for the dough's ability to rise and trap gas cells during the fermentation process, resulting in a light and airy texture in the final baked bread.

By incorporating shortening into the bread dough, such as butter, lard, or vegetable shortening, the physical structure of the dough is altered. Shortening introduces fat into the dough, which acts as a lubricant between gluten strands. This lubricity reduces the friction between gluten proteins and hinders their ability to form strong bonds with each other. As a result, the gluten network becomes weaker, resulting in a more tender and crumbly texture in the baked bread.

The addition of shortening also affects the dough's handling properties. Shortening makes the dough more pliable and less elastic, which can be beneficial in certain bread-making techniques, such as laminating dough for croissants to create flaky layers.

However, it's important to balance the amount of shortening used to achieve the desired texture. Excessive amounts of shortening can result in a greasy or heavy texture and inhibit the dough's ability to rise properly. Therefore, recipes typically specify a specific proportion of shortening to flour to ensure the best outcome.