This set of Bakery Products Multiple Choice Questions & Answers (MCQs) focuses on “Baking Ingredients – Eggs”.
1. The structure of egg consists mainly 3 components-egg shell, egg white and egg yolk.
a) True
b) False
View Answer
Explanation: The structure of egg consists mainly 3 components-shell, egg white and egg yolk. Egg shell is the outer portion of the egg and contributes to about 11% of total weight of egg. Egg white contains 58% of albumin. Egg yolk is the yellow portion of egg and constitutes 31% of total weight of egg.
2. Which among the following part of egg yolk is the colorless membrane that surrounds the yolk?
a) Latebra
b) Germinal disk
c) Vitelline membrane
d) Concentric rings
View Answer
Explanation: Vitelline membrane is the colorless membrane that surrounds the yolk. It protects the egg yolk from leaking into egg white. Latebra is the path leading to the yolk center. Germinal disk is the entrance of latebra. Concentric rings are the yellow and white rings seen on surface of the egg yolk.
3. Which of the following part of egg provides protection or defence against bacterial attack?
a) Shell membrane
b) Shell
c) Egg yolk
d) Egg white
View Answer
Explanation: Shell membrane is a colorless membrane present between egg shell and egg white and is composed of protein. This membrane provides protection against bacterial attack. Shell is the outer part that allows the egg to breathe and protect from outside factors. Egg yolk is the yellow part and egg white is the transparent fluid inside the egg.
4. Which of the following is NOT a protein found in egg white?
a) Ovalbumin
b) Ovoglobulin
c) Conalbumin
d) Oleic acid
View Answer
Explanation: Oleic acid is a triglyceride found in egg yolk. Egg white contains 58% of the proteins. Egg white is also called albumin. Ovalbumin, ovoglobulin and conalbumin are the proteins present in egg white.
5. Water test is a test used for determining the quality of egg.
a) True
b) False
View Answer
Explanation: Water is a test most commonly conducted to determine the quality of egg. It is done by allowing the egg to fall into a pool of water. The good quality egg sinks whereas poor quality eggs float on the surface of the water.
6. Frozen egg products are the form of egg undergone spray drying for convenience.
a) True
d) False
View Answer
Explanation: Dehydrated egg is the form of egg that has undergone spray drying for convenience. It includes spray dried yolk, spray dried white and blend of dehydrated egg white and yolk. Frozen egg undergoes freezing during processing. It also includes processes such as salting and sugar addition in some cases.
7. Which of the following is NOT a function of egg in baked products?
a) It act as emulsifying agent
b) It act as foaming agent
c) It act as stabilizing agent
d) Breakdown carbohydrate into carbon dioxide and ethanol
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.
8. Which of following preservation technique involves dipping the egg in oil?
a) Oil dipping
b) Whole egg pasteurization
c) Ultrasound processing
d) Lime sealing
View Answer
Explanation: Oil dipping involves dipping the egg in suitable type of oil to seal in carbon dioxide and thereby prevent spoilage. The shelf life of oil treated egg is about 1 month when refrigerated. Pasteurization results in 3 log reduction of salmonella species whereas ultrasound processing uses ultrasound for reducing enzyme activity and microbial load. Lime sealing involves dipping the egg in lime water for predetermined time to seal the pores of egg.
9. Albumin index is a method used for preservation of egg from spoilage.
a) True
b) False
View Answer
Explanation: Albumin index is a parameter used for determining the internal quality of egg. It is defined as the ratio of height of albumin to its diameter. The egg preservation techniques includes ultrasound processing, oil dipping, lime sealing, freezing etc.
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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