Starch in Flour Can Be Partially Broken Down by Enzymes

question 46

Multiple Choice

Starch in flour can be partially broken down by enzymes into dextrin, malt, and glucose.In the baked product these compounds

• A) add a lot of sweetness.
• B) lighten the crust color.
• C) improve fermentation, making the mixture lighter in texture.
• D) are a good source of both soluble and insoluble fibers.

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