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What is the use of water in Hydrolysis of Starch to Syrup and Dextrose?

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What is the use of water in Hydrolysis of Starch to Syrup and Dextrose?

(a) Decrease reaction rate

(b) Reduces temperature

(c) Bonds cleavage

(d) None of the mentioned

This question was posed to me in an international level competition.

This interesting question is from Technical Operations in chapter Hydrolysis of Unit Processes

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Right answer is (c) Bonds cleavage

Explanation: In hydrolysis of Starch to Sirup and Dextrose, in presence of water the catalytic effect of acids is to cleave these glucosidic linkages and at the same time introduce the elements of water at the point of cleavage.

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