Chemistry (12th Edition)

Published by Prentice Hall
ISBN 10: 0132525763
ISBN 13: 978-0-13252-576-3

Appendix D - Problem Bank - Page R71: 268

Answer

The amylase breaks down the starch in the bread into glucose monomers. As glucose tastes sweet, the bread also starts to taste sweet.

Work Step by Step

The amylase breaks down the starch in the bread into glucose monomers. As glucose tastes sweet, the bread also starts to taste sweet.
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