Plasticity - The ability of a fat to soften over a range of temperatures and be shaped and spread with light pressure, Shortening - The ability of fats to shorten the length of gluten molecules in pastry, Chemical Structure, Fats - Saturated-Usually from animal sources. Solid at room temperature. sources. Unsaturated- Liquid at room temperature, Oils - White vegetable fats. Vegetable fat spreads. Coconut cream.Cocoa butter,

Science of Fats

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