Question

To study about the action of starch on flour

Answer 1

Answer:

It is a starch granule that is broken up into pieces. Not only does it increase water absorption and affect dough rheology, it increases food supply to the yeast and is more susceptible to fungal alpha amylase. Starch represents 67-68% of whole grain wheat and between 78-82% of the flour produced from milling.

Explanation: