Author Question: The function of a fat that tenderizes the texture of baked products by impeding gluten development, ... (Read 43 times)

dejastew · **on:** Aug 19, 2018

The function of a fat that tenderizes the texture of baked products by impeding gluten development, making them softer and easier to chew, best describes
a. texture.
b. plasticity.
c. shortening.
d. flavor/mouthfeel.

Question 2

Functions of fats in foods include
a. shortening power.
b. plasticity and solubility.
c. satiety and nutrients.
d. all of the above answers are correct
e. only b and c are correct