Multiple Choice
Which statement is true regarding enzymes in yeast dough?
A) Alpha-amylase starts to degrade damaged starch granules to sugars.
B) Beta-amylase converts dextrins to maltose.
C) Proteases are added to improve how the dough handles.
D) Maltogenic alpha-amylase is used because of its anti-staling effect in the final baked product.
E) all of the above answers are correct
F) none of the above answers is correct
Correct Answer:
Verified
Correct Answer:
Verified
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