A fat that tenderizes, or shortens, the texture of baked products by impeding gluten development, making them softer and easier to chew is known as
A) emulsion.
B) heat transfer.
C) shortening.
D) emulsifier.

Question

Quizplus · Accepted Answer

Shortening is a type of fat used in cooking and baking to tenderize or "shorten" the texture of pastry and other baked goods by inhibiting gluten formation, resulting in a softer and more tender product.

A Fat That Tenderizes, or Shortens, the Texture of Baked