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.

Name: 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.
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Question

Quizplus · Accepted Answer

The Answer is C

The Function of a Fat That Tenderizes the Texture of Baked