Starch in flour can be partially broken down by enzymes into ...

[c0205847]

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.

Question 2

Crumb is partially created during baking
 a. by the number and size of air cells produced.
  b. by the degree of starch gelatinization.
  c. by the amount of protein coagulation.
  d. with small, densely packed air bubbles if the crumb is fine in texture.
  e. with large, often irregular air holes if the crumb is coarse in texture.
  f. all of the above answers are correct
  g. none of the above answers is correct
  Indicate whether the statement is true or false

[janeli1]

Answer to Question 1

c

Answer to Question 2

f

[c0205847]

Gracias!

[brbarasa]

Thanks for the timely response, appreciate it