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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
Wiki User
∙ 15y ago
Anonymous
it becomes breadcrumbs
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Who invented pens that can rub out?
Sam Whittaker invented rub out pens
How many cups in 360 grams of plain flour Plain flour?
That is 2.9 cups of flour
What are 95 percent of fats in the form of?
95 percent of fats are in the form of triglycerides. Triglycerides are the form of fats that when raised, can cause health issues such as heart disease and diabetes.
When you make loaves of bread using wheat flour and corn flour. She uses 0.58kg of wheat flour to make 2 loaves of bread. If she uses a combined total of 1.34kg of flour to make the 2 loaves how much?
0.29 kg of wheat flour and 0.38 kg of corn flour per loaf. 0.58 and 0.76 = 1.34 kg
157. 86 divided by15 how many day's would that flour last.?
Maya's mom bought 157.86 pounds of flour she uses 15 pounds of flour a day how many day's will the flour last
What is a fatty ingredient in bread and pies called?
"Shortening" is the term applied to fats added to baked and cooked goods.
What was happening before mill for flour was invented?
what was happening before mill was invented
How to cut-in food preparation?
by cut-in food in preparing foods is to mix or shortening of fats into a flour
When you rub an object with any object friction occurs What energy transfer is happening?
[relative] motion to heat.
Is flour an energy food?
no but if you smoke it you get high... you can die if you inhale it but ifyou rub it on your face with oil it will clean your pimples
How do you test for fats and oils?
Rub the food on a brown paper bag. If it leaves an oily spot that does not dry, it contains fat.
Culinary uses of fats and oils?
Fats could be - melted to fry things in, Mixed in with flour etc to make pastry. or spread on bread to make sandwiches
Why does white flour have better keeping qualities than whole wheat flour?
Whole wheat flour still contains the germ of the wheat, whereas white flour does not. The wheatgerm is where the grain stores fats/oils, which are intended help the grain to germinate again if it were planted rather than ground into flour. However these oils tend to go rancid easily, which is why white flour has better keeping qualities.
What is a characteristic of emulsion?
Emulsified fats are soft shortenings that spread easily throughout a batter and quickly coat particles of sugar and flour.
How donuts harmful for health?
Here we go: * Loaded with sugar. * Can you say loaded with trans fats or damaged fats due to deep frying? * Just white-devoid-of-nutrition-&-fiber flour. Do we really have to explain more?
How much coconut flour to regular flour?
Coconut flour is basically what is left of coconut flesh after the oil has been extracted, but it does still contain the medium chain trigyceride fats that are in coconut oil. In a two tablespoon portion of coconut flour, you can expect 1.5g of fat (15 kCal), 1g of which is saturated fats. Coconut flour is highly absorbent, so when cooking with it, you should add an extra liquid equal to the volume of coconut flour used, in addition to what the recipe recommends (if you are using coconut flour in a recipe that asks for wheat flour. If the recipe was written for coconut flour, follow the recipe as written). Using coconut oil instead of water as your additional liquid will give a better flavour and batter consistency. So if your recipe uses 2 cups of coconut flour, add 2 cups of coconut oil. It sounds a lot, but the flour will absorb it very fast.
Is plain flour the same as soft flour?
No because they USE different flours, fats, liquids and sweeteners differently in the factory. Bread flour and cake flour are not the same. If you substitute one ingredient for another, the results will be different. Understanding ingredients, why they function the way they do and how to adjust for their differences will make your baking experiences more successful and consistent.
