Question:
Shortenings dose not impart ________ to bread.
Shortenings dose not impart ________ to bread.
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The term "shortening" is used because fat coats gluten proteins, preventing them from forming long, elastic networks. This "shortens" the gluten strands, which softens the structure rather than strengthening it.
Updated On: Jul 21, 2026
- Odour
- Aerate dough
- Provide soft texture
- Increase the strength
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The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
Shortenings are fats (such as lard, butter, or hydrogenated vegetable oils) added to baked goods to modify their physical and structural properties.
Detailed Explanation:
The functions of shortening in bread dough include:
- Providing a soft texture (C): Fats coat the gluten-forming proteins (gliadin and glutenin) and starch granules, preventing water from hydrating them fully. This "shortens" the gluten strands, resulting in a tender, softer crumb.
- Aerating the dough (B): Plastic fats trap tiny air bubbles during mixing, which serve as nuclei for gas expansion during fermentation and baking, improving loaf volume.
- Imparting flavor and odor (A): Fat contributes to the characteristic aroma and flavor of the baked product.
- However, shortening does not increase the strength of the dough (D).
Because fats lubricate the gluten structure and prevent full gluten development, they weaken the dough's overall tensile strength rather than increasing it.
Step 2: Final Answer:
Shortenings do not increase the strength of bread.
Shortenings are fats (such as lard, butter, or hydrogenated vegetable oils) added to baked goods to modify their physical and structural properties.
Detailed Explanation:
The functions of shortening in bread dough include:
- Providing a soft texture (C): Fats coat the gluten-forming proteins (gliadin and glutenin) and starch granules, preventing water from hydrating them fully. This "shortens" the gluten strands, resulting in a tender, softer crumb.
- Aerating the dough (B): Plastic fats trap tiny air bubbles during mixing, which serve as nuclei for gas expansion during fermentation and baking, improving loaf volume.
- Imparting flavor and odor (A): Fat contributes to the characteristic aroma and flavor of the baked product.
- However, shortening does not increase the strength of the dough (D).
Because fats lubricate the gluten structure and prevent full gluten development, they weaken the dough's overall tensile strength rather than increasing it.
Step 2: Final Answer:
Shortenings do not increase the strength of bread.
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