This set of Bakery Products Multiple Choice Questions & Answers (MCQs) focuses on “Ascorbic Acid and Redox Agents in Bakery Systems”.
1. What substances are added to strengthen and weaken the gluten network of dough?
a) Redox agents
b) Glazing agents
c) Acidity regulators
d) Flavour enhancers
View Answer
Explanation: Redox agents are substances added to strengthen and weaken the gluten network of dough. Glazing agents are substances added to impart a shiny appearance and to form a protective coating. Acidity regulators are substances added to maintain the acidity or alkalinity of foods. Flavour enhancers are substances added to impart more taste to food items.
2. Which of the following is NOT a redox agent?
a) Ascorbic acid
b) Azodicarbonamide
c) Potassium bromate
d) Calcium silicate
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Explanation: Calcium silicate is an anticaking agent. They are substances added to prevent caking or agglomeration of powdered or granulated food products. Ascorbic acid, azodicarbonamide and potassium bromate are redox agents added to weaken and strengthen gluten network and to improve dough characteristics.
3. Which reducing agent is related to Activated Dough Development?
a) Azodicarbonamide
b) L-Cysteine hydrochloride
c) Sodium meta-bisulfite
d) Sulfhydral oxidase
View Answer
Explanation: L-Cysteine hydrochloride is the reducing agent related to Activated Dough Development (ADD). It helps in preventing excess fermentation of dough. It also helps in breaking the disulfide bonds between proteins responsible for gluten formation.
4. Which enzyme is responsible for converting ascorbic acid to dehydro-ascorbic acid?
a) Ascorbic acid amylase
b) Ascorbic acid protease
c) Ascorbic acid oxidase
d) Ascorbic acid lipase
View Answer
Explanation: Ascorbic acid oxidase in presence of oxygen converts ascorbic acid to dehydro-ascorbic acid. Dehydro-ascorbic acid is an oxidizing agent whereas ascorbic acid is a reducing agent. It helps in strengthening the gluten network of dough.
5. Which of the following is NOT a function performed by redox agents?
a) Strengthening of gluten network leading to strong dough
b) Helps in improving dough characteristics
c) Impart sweetness to the product
d) Weakening of gluten network leading to soft dough
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.
6. Strengthening or weakening of gluten network by redox agents involve breakage of peptide bonds.
a) True
b) False
View Answer
Explanation: Strengthening or weakening of gluten network by redox agents involve breakage or formation of disulfide bonds between the proteins responsible for gluten formation. The mechanism involves SH/SS interchange reactions. In most cases the reactions involved either increases or decreases the cross links between protein network giving appropriate dough characteristics.
Sanfoundry Global Education & Learning Series – Bakery Products.
To practice all areas of Bakery Products, here is complete set of Multiple Choice Questions and Answers.
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