Answer :
Final answer:
Lean dough has a dense and chewy texture. The absence of fat and sugar restricts the formation of air pockets and allows the gluten to develop more fully, resulting in a sturdy and substantial texture.
Explanation:
Lean dough is a type of dough that contains a minimal amount of fat, sugar, and eggs. It is commonly used in bread-making and produces a specific texture. Lean dough has a dense and chewy texture. This is because the absence of fat and sugar in the dough restricts the formation of air pockets during the fermentation process. As a result, the gluten in the dough develops more fully, creating a dense and elastic structure.
The lack of fat also prevents the dough from becoming tender and flaky. Fat acts as a tenderizer in dough, creating a softer texture. Without fat, the dough remains sturdy and substantial. The gluten proteins, when hydrated and kneaded, form a network that traps carbon dioxide produced by yeast fermentation. This network of gluten strands gives the dough its chewy texture.
Overall, lean dough provides a sturdy and substantial texture, making it ideal for breads like baguettes, ciabatta, and sourdough.
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