The function of a fat that tenderizes the texture of baked ...

[dejastew]

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

[Edwyer]

Answer to Question 1

c

Answer to Question 2

d

[dejastew]

Thanks for the timely response, appreciate it

[debra928]

Gracias!