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:

Recorded

The process of entering financial transactions into accounting records.

Long-Lived Assets

Assets that are expected to provide economic benefits to a business for a period longer than one year, such as buildings, machinery, and equipment.

Interest

Interest is the cost of borrowing money or the payment received for lending money, typically expressed as an annual percentage of the principal amount.

Double-Declining-Balance

A method of accelerated depreciation that results in higher depreciation expense in the early years of an asset's life.