Which dough is described as having more fat than a lean dough?

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Multiple Choice

Which dough is described as having more fat than a lean dough?

Explanation:
Fat in dough affects tenderness and crumb. Lean dough uses very little fat, so gluten can develop fully and the dough feels firmer and chewier. Rich dough includes a noticeable amount of fat from ingredients like butter, eggs, and milk. That fat coats flour proteins, shortens gluten formation, and yields a softer, richer crumb and flavor. Because of this, a dough described as having more fat than a lean dough is rich dough. (Hard dough tends to be firmer with less fat, and soft dough has more moisture and fat than lean, but the explicit higher-fat category is rich.)

Fat in dough affects tenderness and crumb. Lean dough uses very little fat, so gluten can develop fully and the dough feels firmer and chewier. Rich dough includes a noticeable amount of fat from ingredients like butter, eggs, and milk. That fat coats flour proteins, shortens gluten formation, and yields a softer, richer crumb and flavor. Because of this, a dough described as having more fat than a lean dough is rich dough. (Hard dough tends to be firmer with less fat, and soft dough has more moisture and fat than lean, but the explicit higher-fat category is rich.)

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