Author Question: Starch in flour can be partially broken down by enzymes into dextrin, malt, and glucose. In the ... (Read 14 times)

c0205847 · **on:** Aug 19, 2018

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