Starch plays a role in strengthening the mixture through gelatinization and can add texture to the mixture. Answer: D All of the above answers are correct. Gluten proteins do not soften the mixture. Instead, they provide structure and elasticity to the dough or batter. Dextrin, malt, and glucose do slow down fermentation.

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In Flour Mixtures

Question 32

Multiple Choice

In flour mixtures,

A) starch strengthens the mixture through gelatinization and adds texture to the mix.
B) gluten proteins soften the flour mixture when combined with liquid.
C) dextrin, malt, and glucose slow down fermentation.
D) all of the above answers are correct
E) none of the above answers is correct

Correct Answer: