UPMSP Class 12 Baking & Confectionery - Code 206 Practice Questions - Uttar Pradesh UPMSP Intermediate (Class 12) Baking And Confectionery - Vocational Code 206 Exam

What is the tenderizing function of fats and shortenings in bakery dough formulations?

Coating flour proteins to limit excessive gluten network development Increasing yeast fermentation velocity Converting starch into fermentable maltose sugars Strengthening the elastic protein cross-links

Correct Answer:

Coating flour proteins to limit excessive gluten network development

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