Fat in a baked product promotes tenderness by:
A) Binding water that otherwise would be free to promote gluten development
B) Coating the gluten strands to retard gluten development
C) Promoting gelatinization of the starch
D) Tying up the egg proteins so they do not interfere with gluten development
E) None of these
Correct Answer:
Verified
Q1: Flour quality refers to the
A) Amount of
Q2: When using self-rising flour in place of
Q4: The gases that always contribute to leavening
Q5: Maturing agents in flour improve adhesive quality
Q6: The shelf life of baking powders is
Q7: Steam is the primary leavening agent in
Q8: Sugar in a baked product promote tenderness
Q9: The key structural ingredient in most quick
Q10: Two proteins in gluten are
A) Amylopectin and
Q11: When a baking powder is being formulated,
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