Matching Definition Choices

Multiple Choice

Matching
Definition choices:
-emulsion

A) a fat that tenderizes, or shortens, the texture of baked products by impeding gluten development, making them softer to chew
B) the ability of a fat to hold its shape or to be molded under light pressure
C) a surface-active agent that reduces a liquid's surface tension to increase its wetting and blending ability
D) a liquid dispersed in another liquid with which it is usually immiscible
E) a commercial process in which hydrogen atoms are added to the double bonds in unsaturated fatty acids to make them more saturated