Fat in a baked product promotes tenderness by (1) binding ...

[Deast7027]

Fat in a baked product promotes tenderness by
 
  (1) binding water that otherwise would be free to promote gluten development, (2) coating the gluten strands to retard gluten development, (3) promoting gelatinization of the starch, (4) tying up the egg proteins so they do not interfere with gluten development, (5) none of these.

Question 2

The 1994 Dietary Supplement Health and Education Act gives the FDA the power to regulate dietary supplements as tightly as it regulates foods.
 
  Indicate whether the statement is true or false

[kaylee05]

Answer to Question 1

2

Answer to Question 2

F

[Deast7027]

Gracias!

[nathang24]

Thanks for the timely response, appreciate it