Which of the Following Fats Causes Increased Gluten Formation in Pastry

question 51

Multiple Choice

Which of the following fats causes increased gluten formation in pastry dough?

• A) oil
• B) high-quality butter
• C) inexpensive butter and margarine
• D) butter-flavored hydrogenated shortening

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Definitions:

Oxalyl Chloride

A colorless liquid organic compound with the formula (COCl)2, used as a reagent in organic synthesis, notably for the introduction of the acyl chloride group.

Phenylacetic Acid

A white, crystalline organic compound with a honey-like odor, used in perfumes and as a precursor in the synthesis of penicillin.

Products

The results or outcomes derived from various processes, including chemical reactions.

N-ethyl-1-butanamine

A chemical compound belonging to the aliphatic amines, characterized by an ethyl group attached to the nitrogen atom of 1-butanamine.