Matching
Definition choices:
Premises:
plasticity
shortening
emulsion
surfactant
hydrogenation
Responses:
a commercial process that makes fat more spreadable and increases its shelf life.
the ability of a fat to hold its shape or to be molded under light pressure
a fat that tenderizes, or shortens, the texture of baked products by impeding gluten development, making them softer to chew
a liquid dispersed in another liquid with which it is usually immiscible
a surface-active agent that reduces a liquid's surface tension to increase its wetting and blending ability
Correct Answer:
Premises:
Responses:
plasticity
shortening
emulsion
surfactant
hydrogenation
Premises:
plasticity
shortening
emulsion
surfactant
hydrogenation
Responses:
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