What do fats/ shortening in breads?

Fat/Shortening in breads creates a physical barrier between gluten molecules causing them to no expand as much.

Explanation:

They provide functional properties like softness, texture, structural integrity, air incorporation, and heat transfer.

answer; /// i believe that the correct answer is (c)

hello, i am papaguy.

i have found an answer to your question but use it as information.

information: because weak acids/bases have low concentration of hydrogen ions, the addition of water has a large impact on the ph. 2. a difference in 1 unit is a 10x difference in concentration for example; a liquid with ph of 3 is 10x more acidic than a liquid with a ph of 4. therefore, a liquid with a ph of 3 is stronger.

best of luck!