The shortening power is greater in a fat that contains
A) fewer highly saturated fats.
B) more highly saturated fats.
C) more highly unsaturated fats.
D) No differences in composition result in a change of shortening power.

Question

Quizplus · Accepted Answer

Shortening power refers to the ability of a fat or oil to make baked goods tender and flaky. Highly saturated fats have a more solid structure and are able to hold air better when beaten or whipped, which contributes to a lighter texture in baked goods. Therefore, a fat that contains more highly saturated fats would have greater shortening power.

The Shortening Power Is Greater in a Fat That Contains