What does the term plasticity refer to in cooking?

The term plasticity in cooking specifically refers to the ability of a fat to soften over a range of temperatures. This property is particularly important when working with fats, such as butter or margarine, as it influences how they can be used in different recipes. Fats that exhibit good plasticity can be easily molded or spreadable at room temperature, making them useful for various applications like spreading on bread or incorporating into doughs and batters.

Understanding plasticity helps in selecting the right fat for recipes, especially in baking, where the texture and consistency of the final product can be greatly affected by the characteristics of the fat used. For example, butters with higher plasticity might create flakier pastries compared to those that are more rigid. This concept is crucial in the culinary world as it affects not just the physical qualities of the dish, but also the overall mouthfeel and consumer experience.