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Shortening is an edible fat that is solid at room temperature. It shortens the gluten strands in wheat, which provides three textural attributes in baked goods:

-A short bite

-A lubricative 
moist texture

-The crunchy or crispy auditory sounds

When used in a product, or a the medium to be cooked in, these three textural characteristics are heightened.Shortening is used in baking to create flaky pie crust.
Because shortening provides the breakage in or ‘shortens’ the gluten-starch network, it reduces starch retrogradation in baked goods. Since it is 100% fat, as opposed to the 80% fat content of butter, it aids in producing a very tender baked product.
 

起酥油是一种在室温下呈固态的食用脂肪。它缩短了小麦中的面筋链，为烘焙食品提供了三种质地属性：

- 一小口

- 润滑剂
湿润质地

- 松脆或清脆的听觉声音

当用于产品或用于烹饪的介质时，这三种质地特征会得到加强。起酥油用于烘烤以制作片状馅饼皮。
因为起酥油会破坏或“缩短”面筋-淀粉网络，所以它可以减少烘焙食品中的淀粉回生。由于它是 100% 脂肪，而不是 80% 的黄油脂肪含量，它有助于生产非常柔软的烘焙产品。