Which Statement Is True Regarding Enzymes in Yeast Dough

question 13

Multiple Choice

Which statement is true regarding enzymes in yeast dough?

• A) α-amylase starts to degrade damaged starch granules to sugars.
• B) β-amylase converts dextrins to maltose.
• C) Proteases are added to improve how the dough handles.
• D) Maltogenic α-amylase is used because of its anti-staling effect in the final baked product.
• E) All of these are correct.
• F) None of these are correct.

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Definitions:

Standard Deviation

A measure of the dispersion or variability of a set of data points from their mean, often used in finance to quantify the risk of an investment.

Value At Risk

A statistic that measures and quantifies the level of financial risk within a firm or portfolio over a specific time frame.

Compound Return

The rate of return on an investment over a specified period, taking into account the effect of compounding, where the investment's earnings, from either capital gains or interest, are reinvested to generate additional earnings over time.