Discuss the functions of fat, sugar and egg in shortened cakes
Fat tenderizes the crumb by interfering with starch and protein particles. It also acts as an emulsifier, resulting in soft, moist cake. Fat contributes to volume through creaming with sugar.
Fine granular sugar is recommended to enhance volume by facilitating the incorporation of air into plastic fats via creaming. In addition, sugar has a tenderizing effect by competing with flour for water and increasing the denaturation and coagulation temperature of proteins. Sugar also provides the golden brown color via the Maillard reaction.
Eggs provide structure due to coagulated proteins. In addition, they provide leavening through the incorporation of air. Eggs are emulsifiers and enhance color, flavor, and nutritional value.
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Fill in the blank(s) with the appropriate word(s).