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etimología

Qué (quién) es elastic shortening - definición

ANY FAT THAT IS SOLID AT ROOM TEMPERATURE AND USED TO MAKE CRUMBLY PASTRY AND OTHER FOOD PRODUCTS

Vegetable shortening; Animal Shortening; Vegetable shortenings; Shortening time; Shortening value; Shortening (fat); Shortened dough; Strutto

Elastic fiber

EXTRACELLULAR MATRIX PART THAT CONSISTS OF AN INSOLUBLE CORE OF POLYMERIZED TROPOELASTIN MONOMERS AND A SURROUNDING MANTLE OF MICROFIBRILS

Elastic Fibre; Yellow elastic fibers; Elastic connective tissue; Elastic tissue; Elastic fibers; Elastic Fibers; Elastic fibres; Elastic fibre; Yellow fibre; Elastogenesis

Elastic fibers (or yellow fibers) are an essential component of the extracellular matrix composed of bundles of proteins (elastin) which are produced by a number of different cell types including fibroblasts, endothelial, smooth muscle, and airway epithelial cells. These fibers are able to stretch many times their length, and snap back to their original length when relaxed without loss of energy.

https://en.wikipedia.org/wiki/Elastic_fiber

shortening time

n. an order of the court in response to the motion of a party to a lawsuit which allows setting a motion or other legal matter at a time shorter than provided by law or court rules. Shortening time is usually granted when the time for trial or some other court action is approaching and a hearing must be heard promptly by the judge. Example: the local rules require that a party give the other side 10 days' notice before a hearing. A hearing on adding a witness to the expert list would be useless unless heard in five days, since the trial is set to be called in nine days. The court may shorten the time to schedule the hearing to five days, provided the notice is served within 24 hours.

shortening

n. (esp. AE) vegetable shortening

Wikipedia

Shortening

Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products.

The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. In the earlier centuries, lard was the primary ingredient used to shorten dough. The reason it is called shortening is that it makes the resulting food crumbly, or to behave as if it had short fibers. Solid fat prevents cross-linkage between gluten molecules. This cross-linking would give dough elasticity, so it could be stretched into longer pieces. In pastries such as cake, which should not be elastic, shortening is used to produce the desired texture.

https://en.wikipedia.org/wiki/Shortening