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In the context of baked goods, fats indeed play a crucial role in providing structure. Here's why:
1. **Function of Fats in Baking:** Fats, such as butter or oil, are integral components in baking recipes. When fats are incorporated into the batter or dough and exposed to heat during baking, they melt. This melting process helps distribute fat molecules evenly throughout the mixture.
2. **Structural Role:** The presence of fats in the baking process coats flour particles, preventing them from forming too much gluten when mixed with liquids. Gluten is a protein that gives structure to baked goods but can make them tough if overdeveloped. By inhibiting excessive gluten formation, fats help tenderize the final product and contribute to its overall structure.
3. **Texture and Moisture:** Fats also contribute to the texture and moisture content of baked goods. They help retain moisture, which results in a softer, more moist texture in the finished product. Additionally, fats can create a crumbly or flaky texture in pastries, cookies, and cakes, enhancing the overall eating experience.
Therefore, the statement "One of the functions of fats is to give structure to baked goods" is **True**. Fats not only provide structure but also impact the texture, moisture, and overall quality of baked items.
