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.
Correct Answer:
Verified
Correct Answer:
Verified
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