"Yukon Cornelius" > wrote in message
...
> Most recipes for baked goods include some kind of shortening. But no one
ever
> says what it does.
>
> Is it purely for texture and moisture, or is there some other purpose?

Ingredients for baked goods are often divided into two categories:
structure producers and tenderizers. Shortenings inhibit the proteins that
form gluten from joining into long, tough networks. That is why they are
called "shortenings." The fat makes the baked good more tender, improved
the "mouth feel" by making it seem moist, influences the way some baked
goods like cookies spread, influence browning, and carries fat soluble
flavors and/or contributes its own flavor.