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Author Question: The function of a fat that tenderizes the texture of baked products by impeding gluten development, ... (Read 9 times)

dejastew

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on: Aug 19, 2018
The function of a fat that tenderizes the texture of baked products by impeding gluten development, making them softer and easier to chew, best describes
 a. texture.
  b. plasticity.
  c. shortening.
  d. flavor/mouthfeel.

Question 2

Functions of fats in foods include
 a. shortening power.
  b. plasticity and solubility.
  c. satiety and nutrients.
  d. all of the above answers are correct
  e. only b and c are correct


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Edwyer

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Reply #1 on: Aug 19, 2018
Answer to Question 1

c

Answer to Question 2

d


dejastew

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Reply 2 on: Aug 19, 2018
Thanks for the timely response, appreciate it

tanna.moeller

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Reply 3 on: Yesterday
YES! Correct, THANKS for helping me on my review

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