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The fibers of flour are long and stringy. When they get wet they become gooey. Thus, shortening. The fats shorten the fibers and keep the flour from becoming a glob. Oil works on the same principle.

Answer When you rub fats into flour you are surrounding the little bits of fat with flour which will result in a flakey texture in your finished product

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Wiki User

16y ago

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it becomes breadcrumbs

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Anonymous

4y ago
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Q: What is happening when you rub fats into flour?
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