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.
Answer: C
Nutritional Science
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A. technological B. epidemiological C. pathological D. in-vitro
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a. 14. b. 18.5. c. 20. d. 22.5. e. 25.5
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