Picture of Margarine. Functions in Food Preparation A. Tenderness, Moistness, Juiciness Tenderness of breads. Juiciness of meats. Creaminess of ice cream. Prevent gluten formation by physically interfering with flour water contact.
Soft fats spread better, so more tenderizing.
Margarines have more water than shortenings, so need more to get same fat content. B. Flakiness Separates into layers. Croissants, biscuits, pie crust. Picture of Cake. Picture of Flakey Crust.