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Author Question: Why did the above changes occur? What will be an ideal ... (Read 26 times)

Hungry!

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on: Aug 2, 2018
Why did the above changes occur?
 
  What will be an ideal response?

Question 2

The following type of fat has the greatest shortening ability:
 
  (1) soft margarine (2) butter, (3) hydrogenated vegetable shortening, (4) whipped butter, (5) polyunsaturated oils.


Mollythedog

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Reply #1 on: Aug 2, 2018
Answer to Question 1

The 80 strokes overdeveloped the gluten. When the carbon dioxide was released, it pushed the gluten out of the way and made tunnels.
For the sets of ingredients below, give the name of the baked product and the mixing method most commonly used to prepare it.
INGREDIENT SETS PRODUCT MIXING METHOD

Answer to Question 2

5


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