4. Fat In baked products – add richness and flavor Tenderizing agent
{"Image DocumentName": "4. Fat In baked products \u2013 add richness and flavor Tenderizing agent", "Image ImageDescription": "The fat coats the flour particles and causes the dough structure to separate into layers. Can be solid or liquid: Solid- shortening, lard, butter, margarine. Refrigerate lard, butter & margarine. Store shortening & oil at room temperature. 4/15/2017.", "Image XResolution": "37", "Image YResolution": "37", "Image ResolutionUnit": "Pixels/Centimeter", "Image Software": "SlidePlayer", "Image YCbCrPositioning": "Centered"}