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Author Question: Distinguish between cis and trans configuration of fats. What will be an ideal ... (Read 84 times)

Brittanyd9008

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on: Aug 2, 2018
Distinguish between cis and trans configuration of fats.
 
  What will be an ideal response?

Question 2

Tenderness in pastry is favored by
 
  (1) flakiness, (2) decreased hydration of gluten, (3) increased hydration of gluten, (4) 1 and 2, (5) 1 and 3


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samiel-sayed

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

These are two isomers of fat. The cis configuration consists of hydrogen attached to carbon atoms on the same side of the double bond. It has a lower melting point. The trans configuration consists of hydrogen atoms attached to carbon atoms on the opposite sides of the double bond. It has a higher melting point.

Answer to Question 2

2


Brittanyd9008

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

sarah_brady415

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

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