Which would be expected to provide more leavening: shortening with a melting point of 105°F (40°C) or shortening with a melting point of 130°F (55°C)? Explain why.
Which would be expected to give more tenderness: shortening with a melting point of 105°F (40°C) or shortening with a melting point of 130°F (55°C)? Explain why
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