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This is usually achieved by trapping bubbles of air in a fat/sugar mixture to form a stable foam. Shortening - a crumbly texture found in some whole pastry and biscuits is achieved by fat coating the flour particles to prevent them from absorbing water. Flakiness - fat helps separate the whole layers of gluten and starch formed in the dough when making flaky or puff pastry whole or biscuits. The fat melts during cooking, leaving minute air pockets and the liquid present produces steam which evaporates and causes the layers to rise. Moisture retention- fat helps retain a product's moisture content and therefore increase its shelf life. Glaze - fats give a glossy appearance for example when added to hot vegetables and also add shine to sauces. Plasticity - Solid fats do not melt immediately but soften over a range of temperatures. Fats can be processed to rearrange the fatty acids and alter their melting point. This technology has been used to produce spreads and cheeses that will spread straight from the fridge.
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