| shortening |
fat such as butter or lard used in baked goods act of decreasing in length; "the dress needs shortening"
출처: wordnet.princeton.edu/perl/webwn
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| shortening |
Shortening is a fat used in food preparation, especially baked goods, and is so called because it inhibits the formation of long gluten strands in wheat-based doughs, giving them a "short" texture (as in shortbread). Shortening can be made from animal fat (lard), but is more commonly a hydrogenated vegetable oil that is solid at room temperature. Shortening has a higher smoke point than butter and margarine, and it has 100% fat content, compared to 80% for butter and margarine. ...
출처: en.wikipedia.org/wiki/Shortening
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| shortening |
a white, flavorless, solid fat formulated for baking or deep frying; any fat used in baking to tenderize the product by shortening gluten strands.
출처: www.cooksrecipes.com/cooking-dictionary/S-search-r...
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| shortening |
The force produced by the muscle is greater than the external resistance; therefore the muscle is able to shorten while overcoming the external load.
출처: www.methodfitness.com/fitness_glossary_c.shtml
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| shortening |
Any animal or vegetable fat-butter, margarine, lard or dripping.
출처: webexhibits.org/butter/glossary-sz.html
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