Shortening or fat is responsible for the tenderness and flakiness of doughs.

Question

Quizplus · Accepted Answer

Yes, this statement is true. The presence of shortening or fat in doughs affects their texture and tenderness. This is because fat coats the flour particles, preventing the development of gluten, which can make the dough tough. Additionally, during baking, the fat melts and creates pockets of steam, which causes the dough to rise and become flaky.

Shortening or Fat Is Responsible for the Tenderness and Flakiness