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Author Question: Fat in a baked product promotes tenderness by (1) binding water that otherwise would be free to ... (Read 47 times)

Deast7027

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on: Aug 2, 2018
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


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kaylee05

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

2

Answer to Question 2

F


Deast7027

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Reply 2 on: Aug 2, 2018
Wow, this really help

lkanara2

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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