Fats have four main purposes in baking: 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. ... They help move heat through the product, perpetuating the baking process.
They tenderize the product by coating and weakening the gluten bonds within the structure.
explanation:
Fats have four main purposes in baking: 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. ... They help move heat through the product, perpetuating the baking process.
Answers & Comments
Fats have four main purposes in baking: 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. ... They help move heat through the product, perpetuating the baking process.
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explanation: