题目
11:400:103 SCIENCE OF FOOD Attendance Quiz- 3: Oat milk production
单项选择题
What is the purpose of adding enzymes to the oat slurry in the production of oat milk?
选项
A.A) To improve the color of the milk
B.B) To break down starches into simpler sugars for a smoother texture
C.C) To increase the milk's protein content
D.D) To enhance the milk's sweetness
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标准答案
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思路分析
The question asks about why enzymes are added to the oat slurry when making oat milk.
Option A: 'To improve the color of the milk' — Enzymes are not used primarily for color changes in this process; color adjustments come from othe......Login to view full explanation登录即可查看完整答案
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Question textThis is a picture of a starch hydrolysis test, used to measure the amylase activity in plants. Amylase has been extracted from germinating barley seeds and this extract was used to determine the amylase activity by measuring the time taken to reach the achromic point. Please note that the number in the left corner of each dropwell refers to time, measured in minutes.Select the appropriate answers in the paragraph below.Amylase is a(n) Answer 1 Question 19[select: , carbohydrate, amino acid, lipid, enzyme, nucleotide] that is primarily responsible for breaking down starch to Answer 2 Question 19[select: , raffinose, glycogen, lactose, trehalose, sucrose, maltose, xylose, amylose].In the image provided, the most accurate estimate for the achromic point is Answer 3 Question 19[select: , 7 minutes, no achromic point reached, 2 minutes, 13 minutes, 8 seconds]. The subsequent Benedict’s test revealed a ‘brick red’ coloured precipitate forming from the product of the starch hydrolysis test. This confirms that the product Answer 4 Question 19[select: , is a non-reducing sugar, contains undigested starch, is a reducing sugar, is not maltose or glucose].
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