The Function of a Fat That Tenderizes the Texture of Baked

question 28

Multiple Choice

The function of a fat that tenderizes the texture of baked products by impeding gluten development, making them softer and easier to chew, best describes

• A) texture.
• B) plasticity.
• C) shortening.
• D) flavor/mouthfeel.

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Definitions:

Expectancy Effect

The phenomenon where a researcher's expectations influence the outcome of a study.

Müller-Lyer Effect

A visual illusion in which two lines of the same length appear to be of different lengths due to the orientation of arrow-like figures at their ends.

Visual Cues

Visual signals or signs that can be perceived with the eyes, often used to communicate information or guide behavior.

Irreversible Damage

Harm or alteration that cannot be undone or repaired, often leading to permanent change or loss of function.