What functional properties does fat provide to baked goods

Reference no: EM133388150

Questions:

1. What functional properties does fat provide to baked goods, such as brownies?

2. How is each fat replacement different in terms of its fat content and how does that explain the results in terms of tenderness?

3. If volume of the brownie was measured, what would we expect from each of the different replacements (i.e. which would have the highest vs. lowest volume)?

Reference no: EM133388150

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