Discussion
Starch damage during flour milling is significant because it
Answer: D
Correct answer: Increases water absorption
Grinding ruptures some starch granules, and damaged starch absorbs several times its own weight of water where intact granules absorb little. Flour with more damaged starch therefore takes up more water in the dough, which raises the yield of bread from a given quantity of flour.
It is also more readily attacked by amylase, so fermentation proceeds faster. Both effects are useful in moderation and harmful in excess - too much damage gives a slack, sticky dough - so starch damage is a controlled variable rather than simply a defect.
No comment is present. Be the first to comment.
Loading…
Post your comment
Please log in or register to post a comment.
Examination Categories
- SSC Exams
- Banking Exams
- Teaching Exams
- Civil Services Exams
- Railways Exams
- Engineering Recruitment Exams
- Defence Exams
- State Government Exams
- Police Exams
- Insurance Exams
- Nursing Exams
- Other Government Exams
- NRA CET
- PG Entrance Exams
- Campus Placement
- MBA Entrance Exams
- CUET and UG Entrance
- Judiciary Exams
- Regulatory Body Exams
- Software Development