Multiple Choice
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.
Correct Answer:
Verified
Correct Answer:
Verified
Q23: Which of the following statements about cis-trans
Q24: Examples of water-in-oil emulsions include<br>A) mayonnaise and
Q25: Placing cold, wet food in heated frying
Q26: Extremely slow cooling or long storage times
Q27: The shortening power is greater in a
Q29: Which of the following statements regarding oil
Q30: The three stages of _ involve initiation,
Q32: An emulsion contains<br>A) the dispersed or discontinuous
Q35: Naturally occurring antioxidants include lecithin, flavonoids, and
Q39: The selection of the oil for any