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Home Q & A Board Biology-Related Homework Help Biochemistry
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motee motee
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6 years ago
Cooked starch is more digestible because:
 
  a. it has been partially hydrolyzed during cooking.
  b. the amylopectin is converted to amylose during cooking.
  c. the enzymes that hydrolyze the starch are only active when the starch is hot.
  d. the starch granules take up water, swell and are more accessible to the enzymes.
  e. all are true.
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winger785winger785
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