shortening
It refers to the edible hydrogenated oils, animal fats, senior refined oil or the mixture of oils of the above, the quenching, kneading and become solid fat, or without quench, kneading and become solid, semi-solid or liquid form of good peanut residue oil products.Can be simply interpreted as: do not contain moisture and grease with characteristics of a crisp.
Features: shortening has good emulsifying dispersion, water retention, hygroscopicity, meantime, plasticity, crisp and stability, etc.Shortening made bread is commonly used in soft, long aging time, bread organization structure is exquisite.For high melting point than butter and rolling pressure for a long time.
Initially, shortening means the lard.Was made by a small number of other hydrogenated vegetable oils or animal fats shortening consumption considerably more than lard.According to the sources of oil can be divided into animal or vegetable shortening;Partially hydrogenated or fully hydrogenated shortening;Emulsion or shortening of the emulsion threshing station (http://www.palmmill.com/Products/prob/) .According to the purpose and functionality can be divided into bread, pastry, fry with icing sugar and shortening.According to the physical form can be divided into plastic, fluid and powder shortening (referred to as the "oil powder").Some approximate shortening and margarine appearance, but not as a category.Margarine average water cut of about 20%, it is a table oil, namely direct edible,contained more add element (pigment, flavor agent, etc.).And shortening is generally not direct edible.
A wide variety of shortening the foreign market.According to the above classification to be serialized.Such as oils and fats hydrogenation degree, the size of the plastic, aeration rate, consistency and viscosity, the oil content of the powder and so on.But in the domestic market did not meet a variety of varieties of domestic, this has not yet put forward a variety of food industry or special requirement, so
Features: shortening has good emulsifying dispersion, water retention, hygroscopicity, meantime, plasticity, crisp and stability, etc.Shortening made bread is commonly used in soft, long aging time, bread organization structure is exquisite.For high melting point than butter and rolling pressure for a long time.
Initially, shortening means the lard.Was made by a small number of other hydrogenated vegetable oils or animal fats shortening consumption considerably more than lard.According to the sources of oil can be divided into animal or vegetable shortening;Partially hydrogenated or fully hydrogenated shortening;Emulsion or shortening of the emulsion threshing station (http://www.palmmill.com/Products/prob/) .According to the purpose and functionality can be divided into bread, pastry, fry with icing sugar and shortening.According to the physical form can be divided into plastic, fluid and powder shortening (referred to as the "oil powder").Some approximate shortening and margarine appearance, but not as a category.Margarine average water cut of about 20%, it is a table oil, namely direct edible,contained more add element (pigment, flavor agent, etc.).And shortening is generally not direct edible.
A wide variety of shortening the foreign market.According to the above classification to be serialized.Such as oils and fats hydrogenation degree, the size of the plastic, aeration rate, consistency and viscosity, the oil content of the powder and so on.But in the domestic market did not meet a variety of varieties of domestic, this has not yet put forward a variety of food industry or special requirement, so