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  • Food Preparation and Nutrition Online Quiz
  • Name the process that stops gluten forming long strands
Multiple choice

Name the process that stops gluten forming long strands

  1. Plasticity

  2. Emulsification

  3. Aeration

  4. Shortening

Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Shortening is the process of coating flour particles with fat, which prevents the formation of long gluten strands. This results in a crumbly or tender texture in baked goods, rather than a chewy or elastic one.

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