Contents1. Introduction ...........

Contents
1. Introduction ............................................................................................................................................................................. 1016
2. History of margarine/shortening production ...........................................................................................................................1017
3. Shortening ................................................................................................................................................................................ 1017
4. Functions of shortening ........................................................................................................................................................... 1018
5. Types of shortening.................................................................................................................................................................. 1018
5.1. All-purpose shortening .................................................................................................................................................... 1018
5.2. Fluid shortenings............................................................................................................................................................. 1019
5.3. Cake shortening............................................................................................................................................................... 1019
5.4. Icing shortening ............................................................................................................................................................... 1020
5.5. Filler fat shortenings ....................................................................................................................................................... 1020
5.6. Bread shortening ............................................................................................................................................................. 1021
5.7. Frying shortening ............................................................................................................................................................ 1021
5.8. Pie crust shortening ......................................................................................................................................................... 1022
5.9. Pastry shortening............................................................................................................................................................. 1022
5.10. Confectioner’s fat ............................................................................................................................................................ 1022
5.11. Dry shortenings ............................................................................................................................................................... 1022
6. Classification of oils and fats ................................................................................................................................................... 1022
7. Polymorphism and microstructure ........................................................................................................................................... 1025

Hasil (Bahasa Indonesia) 1:

Isi1. Introduction ............................................................................................................................................................................. 10162. Sejarah produksi margarin memperpendek...10173. Shortening ................................................................................................................................................................................ 10174. Functions of shortening ........................................................................................................................................................... 10185. Types of shortening.................................................................................................................................................................. 10185.1. All-purpose shortening .................................................................................................................................................... 10185.2. Fluid shortenings............................................................................................................................................................. 10195.3. Cake shortening............................................................................................................................................................... 10195.4. Icing shortening ............................................................................................................................................................... 10205.5. Filler fat shortenings ....................................................................................................................................................... 10205.6. Bread shortening ............................................................................................................................................................. 10215.7. Frying shortening ............................................................................................................................................................ 10215.8. Pie crust shortening ......................................................................................................................................................... 10225.9. Pastry shortening............................................................................................................................................................. 10225.10. Confectioner’s fat ............................................................................................................................................................ 10225.11. Dry shortenings ............................................................................................................................................................... 10226. Classification of oils and fats ................................................................................................................................................... 10227. Polymorphism and microstructure ........................................................................................................................................... 1025