NUTRITION
CARBOHYDRATES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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rises breads
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tenderizes and adds flavor
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binds together ingredients
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None of the above
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Detailed explanation-1: -They tenderize the product by coating and weakening the gluten bonds within the structure. Even though they contain little or no moisture, they provide the illusion of wetness. Fats don’t evaporate or become absorbed with heat like water does.
Detailed explanation-2: -Intramuscular fats, present in and around the muscle fibers, lubricate the fibers and fibrils and so make for a more tender and juicier product that potentiates the sensation of tenderness. Thus, tenderness is closely associated with juiciness.
Detailed explanation-3: -Butter is the most commonly used type of fat in baking. It is flavorful, accessible, and effective. However, many people looked for low-fat options. Hence, different bakers incorporate other types of fat in their baking and baked goods and cake recipes.