The flakiness of pie crusts, tenderness in meat, and the freshness of foods are associated with

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Triglycerides are a type of fat found in the food we eat and are also a major form of fat stored in the body. They play a significant role in the texture of food products. The flakiness of pie crusts and tenderness in meat can be attributed to the presence and behavior of fats, including triglycerides. Triglycerides can influence the texture and moisture content of foods, contributing to their sensory attributes such as flakiness and tenderness.

The Flakiness of Pie Crusts, Tenderness in Meat, and the Freshness