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.
Correct Answer:
Verified
Correct Answer:
Verified
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