Smaller crystals adsorb to air bubbles incorporated into batter during mixing and stabilize them. that large number of very small crystals would be expected to convey more interface to the surface of expanding bubbles, and, as a consequence, produce greater improvement to the volume of baked products, than the same mass of much larger, but fewer crystals. The amount of crystals present in the shortening do not seem to affect batter density. Even though more crystals were obtained when the shortening was tempered at 5 °C. Interestingly, differences found in batter density were not
translated into differences in cake density. Cake density values were not affected by the type of the shortening used (US application nor tempering conditions) with an average value of 0.43 ± 0.08 g/cm3