When fat is mixed into a flour mixture,
A) fat separates the flour's starch and protein.
B) fat melts into the dough when heated.
C) fat creates air spaces in the finished product.
D) fat defines the baked product's characteristic texture.
E) all of the above answers are correct
F) none of the above answers is correct

Question

When fat is mixed into a flour mixture,
A) fat separates the flour's starch and protein.
B) fat melts into the dough when heated.
C) fat creates air spaces in the finished product.
D) fat defines the baked product's characteristic texture.
E) all of the above answers are correct 
F) none of the above answers is correct

Quizplus · Accepted Answer

When fat is mixed into a flour mixture, it can have multiple effects on the final product. Firstly, it can separate the flour's starch and protein, creating a more tender texture. Secondly, when heated, the fat can melt into the dough or batter, providing moisture and richness. Thirdly, fat can create air spaces in the finished product by trapping air during mixing or creaming, leading to a lighter texture. Finally, fat defines the baked product's characteristic texture, contributing to its flakiness or crumbliness. Therefore, all of the above answers are correct.

When Fat Is Mixed into a Flour Mixture