This set of Bakery Products Multiple Choice Questions & Answers (MCQs) focuses on “Baking Ingredients – Enzymes”.
1. Which of the following is NOT a function of enzyme in baking?
a) Fermentation enhancers
b) Glazing agents
c) Acidity regulators
d) Flavour enhancers
View Answer
Explanation: Enzymes act as fermentation enhancers. Enzymes act as catalysts that helps in increasing the rate of fermentation. 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 microorganism is NOT a source of enzyme isolation?
a) Aspergillus oryzae
b) Aspergillus niger
c) Saccharomyces cerevisiae
d) Clostridium botulinum
View Answer
Explanation: Clostridium botulinum is a spoilage microorganism that causes food borne illness. Botulism is a food borne illness that results from the ingestion of a toxin produced by Clostridium botulinum during its growth in food. Aspergillus oryzae, Aspergillus niger and Saccharomyces cerevisiae are microorganisms used for isolation of enzymes used for baking process.
3. Maltase is an enzyme used in baked goods.
a) True
b) False
View Answer
Explanation: Maltase is an enzyme found in yeast used for baking. Maltose is a fermentable sugar for the yeast activity. The enzyme maltase converts maltose sugar into glucose. The enzymatic reactions require optimum processing conditions such as temperature, PH, enzyme concentration etc.
4. Which of the following test is used to determine the alpha and beta amylase enzyme activity in the flour?
a) Ash content test
b) Fat content test
c) SDS-sedimentation volume test
d) Diastatic activity
View Answer
Explanation: Diastatic activity is used to determine the alpha and beta amylase activity in the flour. It is expressed in mg maltose produced per 10 g of flour in 1 h at 30°C. Ash content test gives the mineral content whereas fat content test gives the fat content test of flour and bakery products. SDS-sedimentation volume test is used to determine the amount of gluten proteins present in the flour.
5. Chymosin is an enzyme involved in production of cheese used for baking?
a) True
b) False
View Answer
Explanation: Chymosin is an enzyme involved in production of cheese used for baking. It is also known as rennin. It is extracted from the stomach (abomasum) of young calves and is treated further to convert pro-chymosin to chymosin. In cheese making, it is used for coagulation of liquid milk into solid curd.
6. The rise in temperature can cause both increase and decrease in rate of enzymatic activity.
a) True
b) False
View Answer
Explanation: The rise in temperature can cause both increase and decrease of enzymatic activity. In the first case, the rise in temperature provides energy required to overcome the Gibbs free energy of activation thereby increasing the rate of enzymatic activity. In the second case, the rise in temperature sometimes causes denaturation of enzymes thereby decreasing the rate of enzymatic activity.
8. Which of the following enzymes is involved in oxidation-reduction reactions?
a) Oxido-reductases
b) Transferases
c) Hydrolases
d) Isomerases
View Answer
Explanation: Oxido-reductases are the enzymes involved in oxidation-reduction reactions. Transferases are involved in transfer of functional groups. Hydrolases are involved in hydrolysis reactions. Isomerases are involved in isomerization reactions.
9. Which of the following is NOT an enzyme found in wheat flour?
a) Alpha amylase
b) Protease
c) Lipase
d) Maltase
View Answer
Explanation: Maltase is an enzyme found in yeast used for baking. Maltose is a fermentable sugar for the yeast activity. The enzyme maltase converts maltose sugar into glucose. Alpha amylase is concentrated in outer layer of endosperm and near the germ and rich in bran. Protease is concentrated more in germ, followed by aleurone layer and endosperm. Lipase is concentrated in germ followed by bran.
10. The substance that inhibits the activity of enzyme is called substrate.
a) True
b) False
View Answer
Explanation: The substance that inhibits the activity of enzyme is called enzyme inhibitor. The enzyme inhibitors block the active site of enzyme by binding to the active site. This stops the substrate from entering the active site thereby inhibiting the enzyme activity. Substrate is the substance on which the enzyme acts upon.
11. Transglutaminase is the enzyme used for bleaching flour.
a) True
b) False
View Answer
Explanation: Lipoxygenase is the enzyme used for bleaching the flour. It is also used for the purpose of dough conditioning to obtain desired dough characteristics. The bleaching is done in flour to get white crumb after baking. Transglutaminase is used for strengthening the gluten network of flours.
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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