Shortening and Leavening Agent

 

Alcohol present in bread made ​​by fermentation using yeast ranged between 0.3% -0.4%, therefore it is, God willing, no problem. However, the problem often occur with additives used on bread making, i.e. shortening and leavening agent.

Shortening is a fat blend that has a specific function, especially in softening food products, for example, bread made with shortening will feel softer on the tongue. Shortening can be made from a mixture of different types of fats, i.e. vegetable oils, animal fat (usually lard or beef) and fish oil. Shortening can be made only from plant materials, in this case from vegetable oils, can also be made from a mixture of vegetable oils and animal fats or a mixture of fats that have been mentioned previously.

Given the shortening can be made from animal fats (pork or beef that is not slaughtered according to Islam) then if there is no guarantee of halalness of a food product, the status of the foods that contain shortening is doubtful. Food   products containing shortening but have been halal certified are lawful, usually made ​​from vegetable oils only.

Leavening agent are substances used to develop the dough (made ​​from the main ingredients containing gluten). Usually an acid compound or its salt will react with sodium bicarbonate (with water) to form carbon dioxide gas. Carbon dioxide is formed and then detained by the protein contained in wheat gluten in the dough so that the dough becomes fluffy. One type of leavening agent is cream of tartar whose content is the salt of tartaric acid, this material is a by-product of wine industry. Therefore, cream of tartar must not be used for bread making.

 

Source:  Is it Halal? A question and answer, by Anton Apriyantono 

 

 

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