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Asked by zeyakbas
1) why cookies baked with shortening are taller and less spread...
1) why cookies baked with shortening are taller and less spread while cookies with oil spread the most?
can you explain this by gluten network, and characteristics of fat?
2) which lipids are more effective in softening a baked product? oil, hydrogenated shortening, or butter, and why? (it should be about plasticity and shortening value of the lipid)
Solved by verified expert
Answered by nesila
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