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GCSE Food Preparation and Nutrition · key term
The effect of fat coating flour particles and limiting gluten formation, producing a tender, crumbly texture.
Used by AQA
Specification 3.3.2.3 · Paper 1
Revise: Dough MakingShortening means using fat to limit gluten formation, producing a tender, crumbly texture. Fat is rubbed into flour before liquid is added, coating flour particles and reducing the water that reaches the proteins.
The effect of fat coating flour particles and limiting gluten-network development, producing a tender, crumbly baked texture.
Shortening limits gluten formation; it does not remove all gluten from pastry.
Link the process to the finished texture: shortening gives tender, crumbly pastry; aeration gives a light, spongy cake.
For shortening, explain that fat coats flour and limits contact with water, reducing gluten-network development. Do not say that fat removes gluten.
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