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.

Question

Quizplus · Accepted Answer

All the statements provided are correct regarding the role of enzymes in yeast dough. α-amylase degrades damaged starch granules into sugars, β-amylase converts dextrins into maltose, proteases can be added to improve dough handling, and maltogenic α-amylase is used for its anti-staling effects in baked products.

Which Statement Is True Regarding Enzymes in Yeast Dough