When fat is mixed into a flour mixture, a. fat separates the ...

[sammy]

When fat is mixed into a flour mixture,
 a. fat separates the flour's starch and protein.
  b. fat melts into the dough when heated.
  c. fat creates air spaces in the finished product.
  d. fat defines the baked product's characteristic texture.
  e. all of the above answers are correct
  f. none of the above answers is correct

Question 2

The shortening power is greater in a fat that contains
 a. fewer highly saturated fats.
  b. more highly saturated fats.
  c. more highly unsaturated fats.
  d. No differences in composition result in a change of shortening power.

[ebonylittles]

Answer to Question 1

e

Answer to Question 2

b

[sammy]

Thank you!

[ebonylittles]

Always glad to help...