Cereal Chem 58:171 - 174.  |  VIEW ARTICLE
Shortening Systems: Fats, Oils, and Surface-Active Agents--Present and Future.

W. H. Knightly. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

Shortening systems are undergoing an evolution in both chemically leavened and yeast-raised baked foods. New types of shortenings are being used at levels quite different from those of the past. In yeast-raised baked foods, higher levels of surface-active agents increase the shelf life of the baked product and impart a dough conditioning action that results in improved product quality and uniformity. Surface-active agents permit the baker to use vegetable oils without concern for the solids index. In chemically leavened baked foods, shortening level and the polymorphic form of the solid shortening crystals have historically played a critical role in the development of cake quality, especially in batter aeration. Newer developments in the use of surface-active agents have largely obviated concern for crystal polymorphism and have allowed the use of new shortening types at reduced levels. Current and anticipated changes in shortening systems are discussed, with particular emphasis on the role of surface-active agents in these changes.