In general, the more fat used or the greater
its concentration in a mixture, the greater
the shortening effect. Other factors being
equal, products which are 100 per cent fat
have greater shortening value than products
containing 80 to 85 per cent fat. On the
other hand, the same fat concentration in a
flour mixture does not always give the same
shortening value.
Deep-Fat Frying • In deep-fat frying a thermom¬
eter is required to assure correct temperature
under carefully controlled conditions, as to
formula, method of mixing, temperature,
rolling and cutting procedure, etc. The
figures in this table explain the good results
which lard gives in pastry and similar prod¬
ucts. A fat of low melting point with a low
degree of saturation, and at the same time a
high degree of plasticity, seems to give the
most tender flaky pastry. Oils make tender
pastry, but the product has a mealy rather
than the flaky texture produced by a plastic
fat. Also, the pastry made with oil may be
somewhat oily to the touch and taste.
In cakes and similar products, other
ingredients, their concentration and the
method of combining, as well as the shorten¬
ing value of the fat, affect the tenderness of
the product. For example, sugar increases
the tenderness of cakes; and creaming the
fat with the sugar or flour or both results in
a more tender product than when the fat is
melted. Fats with good creaming quality, as
well as desirable or bland flavor, are best for
cakes. Such fats include butter, margarine,
hydrogenated fats, and mild-flavored highly
refined lards.
Table XXXII • Relative Shortening Value of Fats1
For greasing pans, the mild-flavored 100
per cent fats are best, since they form a con¬
tinuous film. Butter and margarine contain
some protein, which coagulates on heating
and may cause sticking to the pan.
In deciding the comparative economy of
the various fats used for shortening, not only
Unpublished data from American Meat Institute,
1937-1945.
[148]
Fat
Shortening
Value
Lard, 9 brands, 10 samples .
100
Hydrogenated lard, 2 brands .
78-81
Hydrogenated vegetable-oil shortenings
2 brands, 5 samples .
75-85
Compounds, 3 brands .
74-82
American Meat Institute
Bailey Shortometer • This instrument is used to
determine the weight required to break pastry
made from different kinds and amounts of fat.
This weight is a measure of the tenderness of the
pastry and the shortening value of the fat used
The degree of saturation of a fat seems to
affect its shortening value, especially when
that fat is used in pastry and similar products.
It is quite apparent that some of the un¬
saturated plastic fats produce the most tender
flaky pastry, biscuits, and shortcake.
While oils contain a high proportion of
unsaturated fats, they do not have as high
shortening value as lard, which is plastic as
well as unsaturated.
Page 138
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
In general, the more fat used or the greater its concentration in a mixture, the greater the shortening effect. Other factors being equal, products which are 100 per cent fat have greater shortening value than products containing 80 to 85 per cent fat. On the other hand, the same fat concentration in a flour mixture does not always give the same shortening value.
Deep-Fat Frying • In deep-fat frying a thermometer is required to assure correct temperature
under carefully controlled conditions, as to formula, method of mixing, temperature, rolling and cutting procedure, etc. The figures in this table explain the good results which lard gives in pastry and similar prod¬ ucts. A fat of low melting point with a low degree of saturation, and at the same time a high degree of plasticity, seems to give the most tender flaky pastry. Oils make tender pastry, but the product has a mealy rather than the flaky texture produced by a plastic fat. Also, the pastry made with oil may be somewhat oily to the touch and taste.
In cakes and similar products, other ingredients, their concentration and the method of combining, as well as the shorten¬ ing value of the fat, affect the tenderness of the product. For example, sugar increases the tenderness of cakes; and creaming the fat with the sugar or flour or both results in a more tender product than when the fat is melted. Fats with good creaming quality, as well as desirable or bland flavor, are best for cakes. Such fats include butter, margarine, hydrogenated fats, and mild-flavored highly refined lards.
Table XXXII • Relative Shortening Value of Fats1
For greasing pans, the mild-flavored 100 per cent fats are best, since they form a con¬ tinuous film. Butter and margarine contain some protein, which coagulates on heating and may cause sticking to the pan.
In deciding the comparative economy of the various fats used for shortening, not only
Unpublished data from American Meat Institute, 1937-1945.
[148]
Fat
Shortening
Value
Lard, 9 brands, 10 samples .
Hydrogenated lard, 2 brands .
78-81
Hydrogenated vegetable-oil shortenings
2 brands, 5 samples .
75-85
Compounds, 3 brands .
74-82
American Meat Institute
Bailey Shortometer • This instrument is used to determine the weight required to break pastry made from different kinds and amounts of fat. This weight is a measure of the tenderness of the pastry and the shortening value of the fat used
The degree of saturation of a fat seems to affect its shortening value, especially when that fat is used in pastry and similar products. It is quite apparent that some of the unsaturated plastic fats produce the most tender flaky pastry, biscuits, and shortcake.
While oils contain a high proportion of unsaturated fats, they do not have as high shortening value as lard, which is plastic as well as unsaturated.