Question:
Enzyme used by the biscuit manufacturers to lower the protein level of flour is:
Enzyme used by the biscuit manufacturers to lower the protein level of flour is:
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Protease: breaks down proteins.
Amylase: breaks down starch.
Used in baking to modify flour quality.
Amylase: breaks down starch.
Used in baking to modify flour quality.
Updated On: Aug 18, 2026
- Amylase
- Protease
- Cellulase
- Xylanase
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Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Enzymes are used in food processing for various purposes.
Biscuit manufacturers use enzymes to modify flour properties.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the functions of different enzymes.
Step 3: Detailed Explanation:
Protease breaks down proteins.
Biscuit manufacturers use protease to lower the protein level of flour.
Amylase breaks down starch.
Cellulase breaks down cellulose.
Xylanase breaks down xylan.
Thus, protease is used to lower protein levels.
Step 4: Final Answer:
Protease is used to lower the protein level of flour.
Hence, the correct option is (B).
Enzymes are used in food processing for various purposes.
Biscuit manufacturers use enzymes to modify flour properties.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the functions of different enzymes.
Step 3: Detailed Explanation:
Protease breaks down proteins.
Biscuit manufacturers use protease to lower the protein level of flour.
Amylase breaks down starch.
Cellulase breaks down cellulose.
Xylanase breaks down xylan.
Thus, protease is used to lower protein levels.
Step 4: Final Answer:
Protease is used to lower the protein level of flour.
Hence, the correct option is (B).
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