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

Question

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

Quizplus · Accepted Answer

All of the statements are true regarding enzymes in yeast dough. Alpha-amylase starts to degrade damaged starch granules to sugars, beta-amylase converts dextrins to maltose, proteases are added to improve how the dough handles, and maltogenic alpha-amylase is used because of its anti-staling effect in the final baked product.

Which Statement Is True Regarding Enzymes in Yeast Dough