Why is fat usually called shortening in the baking industry?

Fat is called "shortening" in the baking industry because of its ability to shorten gluten strands, resulting in tender, crumbly textures in baked goods.

Here's why:

* Gluten: Gluten is a protein complex formed when flour and water are mixed. It provides structure and elasticity to baked goods, but too much gluten can lead to a tough, chewy texture.

* Fat's Role: Fat molecules coat the gluten strands, preventing them from forming long, strong chains. This "shortening" effect makes the dough more tender and less chewy.

* Other Effects: Shortening also contributes to:

* Flaky textures: In pastries, fat creates layers of dough separated by pockets of air, leading to flakiness.

* Moisture retention: Fat helps to trap moisture in baked goods, resulting in a softer, moister crumb.

Historically:

* The term "shortening" originated because fats like lard were used to shorten the gluten strands in pastry dough, making it less elastic and more crumbly.

Modern Uses:

* Today, shortening can refer to various fats like vegetable shortening, butter, and margarine, all contributing to the same desired effect in baking.

In summary, the term "shortening" in baking refers to the ability of fat to shorten gluten strands, leading to tender, crumbly textures in baked goods.