Here are Bakery Products MCQs (Chapterwise).
1. Which of the following is a function of yeast in baking?
a) Breakdown carbohydrate into carbon dioxide and ethanol
b) Provides sweet taste
c) Increase keeping quality of baked goods
d) Undergoes browning reaction leading to formation of brown crust of baked goods
View Answer
Explanation: Yeast causes fermentation of sugars and transforms carbohydrates into carbon dioxide and ethanol. Baker’s yeast (Saccharomyces cerevisiae) is commonly used for fermentation. Others are the functions performed by sugar in baking process.
2. What substances are added to lighten dough by aerating the mixture?
a) Sweeteners
b) Acidity regulators
c) Flavor enhancers
d) Leavening agents
View Answer
Explanation: Leavening agents are substances added to lighten dough by aerating the mixture. Flavor enhancers are substances added to improve or enhance the taste of food products whereas sweeteners are additives added to impart sweetness and flavor to products. Acidity regulators are substances added for maintaining acidity or alkalinity thereby preventing food spoilage by microorganisms.
3. What is the primary leavening agent in most bread and bakery products?
a) Cream of Tartar
b) Baking Soda
c) Yeast
d) Baking Powder
View Answer
Explanation: Yeast is a microorganism commonly used as the primary leavening agent in bread and bakery products. It ferments sugars in the dough, producing carbon dioxide gas. This gas gets trapped in the dough, causing it to rise and giving the bread its characteristic texture. The fermentation process also contributes to the development of flavors in the final product.
4. Which of the following is not a function of lipid in baked goods?
a) Act as leavening agent
b) Provides sweetness to baked products
c) Enhances the flavor of baked goods
d) Influences the texture of the product
View Answer
Explanation: Lipids does not provide sweetness to baked goods. The sweeteners are the substances added to improve or enhance the sweetness and palatability of baked goods. Sucrose, aspartame, saccharin are some of the sweeteners commonly used in baked food products. Lipoid enhances flavor, influence texture and act as leavening agent.
5. Which of the following is NOT a step involved in bread making process?
a) Milling
b) Dough make-up
c) Baking
d) Mixing
View Answer
Explanation: Milling is the process of converting wheat grains into flour. Baking is the process of converting dough into baked form through input of energy. Mixing is done to uniformly incorporate all the ingredients together. Dough make up process is done to get dough pieces with uniform shape and size.
6. Which of the following test is used to determine the gluten strength of the dough in flour quality evaluation?
a) Extensograph
b) Viscoamylograph
c) Alveograph
d) Amylograph
View Answer
Explanation: Alveograph is used to determine the gluten strength of the dough. It is determined by measuring the amount of force required to blow and break a bubble of dough. Viscoamylograph measures the amylase activity in flour whereas amylograph test measures flour starch properties and enzyme activity. Extensograph test is used to determine the resistance and extensibility of a dough.
7. Which of the following is NOT a defect caused by baking?
a) Thick crust
b) Bread holes
c) Pale crust
d) Dark crust
View Answer
Explanation: Bread holes is not a defect caused by baking. It is caused by over mixing, under mixing, over proofing etc. Dark crust, pale crust and thick crust are defects caused by baking. Pale crust is caused by under baking. Dark crust and thick crust is caused by over baking.
8. Which of the following is NOT a function of egg in baked products?
a) Breakdown carbohydrate into carbon dioxide and ethanol
b) It act as stabilizing agent
c) It act as foaming agent
d) It act as emulsifying agent
View Answer
Explanation: Yeast causes fermentation of sugars and transforms carbohydrates into carbon dioxide and ethanol. Baker’s yeast (Saccharomyces cerevisiae) is commonly used for fermentation. Others are the functions performed by egg products in baking process.
9. Which of the following is defined as the characteristics of food products that are acceptable to consumers?
a) Toxicity
b) Sanitation
c) Food quality
d) Food safety
View Answer
Explanation: Food quality is defined as the characteristics of food products that are acceptable to consumers. Food safety means assurance that food will not cause any harm to the consumers. Sanitation is the creation of hygienic conditions and practices whereas Toxicity is the capacity of a substance to produce harm or injury of any kind under any conditions.
10. Which of the following is NOT a function of sweeteners?
a) Breakdown carbohydrate into carbon dioxide and ethanol
b) Act as a preservative
c) Provide bulk and body to food products
d) Impart sweetness to food products
View Answer
Explanation: Yeast causes fermentation of sugars and transforms carbohydrates into carbon dioxide and ethanol. Baker’s yeast (Saccharomyces cerevisiae) is commonly used for fermentation. Others are the functions performed by sweeteners in baking process.
11. Which of the following ingredient causes maillard reaction in bread?
a) Starch
b) Sugar
c) Enzymes
d) Yeast
View Answer
Explanation: Sugar is the ingredient that causes maillard reaction in bread. Maillard reaction contributes to crust color formation during baking. It involves three steps. In the first step, N-substituted glycoside is formed. In the second step, a ketosamine compound is formed by isomerization reaction. In the last step, ketosamine compound undergoes dehydration to form reductones, butanediones etc.
12. Which of the following is a function of liquid in cake processing?
a) Helps in improving dough characteristics
b) Weakening of gluten network leading to soft dough
c) Helps in gelatinization of starch
d) Strengthening of gluten network leading to strong dough
View Answer
Explanation: Liquid helps in gelatinization of starch during baking process. The main functions include hydration of ingredients, starch, imparts flavor etc. The commonly used liquids are milk and water. Other functions are performed by redox agents.
13. Which of the following is NOT a function performed by dairy ingredients in baked products?
a) Enhances certain flavors
b) Impart sweetness to the product
c) Modifies their internal structure
d) Changes crust color
View Answer
Explanation: Sweeteners are used to impart sweetness to the product. There are different types of sweeteners used such as intense sweeteners, natural, synthetic and bulk sweeteners. It is also used as preservative in many food products such as jam, jellies etc.
14. Which of the following is NOT a function of food color?
a) Helps in aerating the product
b) Masking natural variations in color
c) Providing identity to foods
d) Enhancing naturally occurring colors
View Answer
Explanation: Aeration is a function performed by emulsifiers or foaming agents in food product. Emulsifiers are substances added to form a stable emulsion of two or more immiscible liquids. The commonly used emulsifiers are lecithin, casein, acacia gums etc. Other functions are performed by food colors.
15. Which of the following classification of cakes involves cakes which contains shortenings?
a) Meringue type
b) Sponge type
c) Chiffon type
d) Batter type
View Answer
Explanation: Batter type cakes are the cakes which contains shortenings. Meringue type and sponge type comes under the category of foam type cakes. Foam type cakes are ones without shortenings. Chiffon type is a combination of batter type and foam type. In the process, Batter and foam part are mixed separately and then batter is folded into the foam.
Chapterwise Multiple Choice Questions on Bakery Products
1. MCQ on Baking Ingredients
The section contains multiple choice questions and answers on baking ingredients, wheat milling and flour quality evaluation, yeast, leavening agents, ascorbic acid, sugar and sweeteners, lipids, eggs, dairy ingredients, enzymes, and other additives in baking.
2. Baking Science and Technology
The section covers questions and answers on baking science and technology, mixing, dough making, and dough make-up, fermentation, as well as nutritional and sensory attributes of bakery products.
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3. Manufacturing of Bread
The section contains MCQs on bread manufacture, bread quality, the impact of ingredients, and bread processing steps.
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4. Cake Manufacture
The section contains Bakery Products multiple choice questions and answers on cake ingredients and its processing.
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Wish you the best in your endeavor to learn and master Bakery Products!
