This set of Bakery Products Multiple Choice Questions & Answers (MCQs) focuses on “Baking Ingredients – Sugar and Sweeteners”.
1. Which of the following is NOT a function of sweeteners?
a) Impart sweetness to food products
b) Provide bulk and body to food products
c) Act as a preservative
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 sweeteners in baking process.
2. Which of the following sweetener is 300 times as sweet as sucrose?
a) Saccharin
b) Aspartame
c) Sucralose
d) Cyclamates
View Answer
Explanation: Saccharin is 300 times as sweet as sucrose. Aspartame is 200 times sweeter than sucrose whereas sucralose is 600 times sweeter than sucrose. Cyclamates is 30 times as sweet as sucrose. Saccharin, aspartame, sucralose and cyclamates comes under the category of artificial sweeteners.
3. Dextrose equivalent is defined as the measure of amount of a substance that can be consumed daily by a person without any adverse health effects.
a) True
b) False
View Answer
Explanation: Dextrose equivalent (DE) is defines as the amount of reducing sugar present in the product. It is related to degree of hydrolysis of starch. Acceptable daily intake (ADI) is equivalent is defined as the measure of amount of a substance that can be consumed daily by a person without any adverse health effects.
4. Which of the following form of sugar is a hard form prepared from sugar granules through processes such as wetting, drying and fragmentation?
a) Coarse grain sugar
b) Granulated sugar
c) Nibs
d) Sugar cubes
View Answer
Explanation: Nibs is the hard form of sugar prepared from sugar granules through processes such as wetting, drying and fragmentation. This form of sugar does not melt easily. They are used for baking and decorative purposes.
5. Which of the following comes under sugar replacements?
a) Polyols
b) Perillaldehyde
c) Aspartrame
d) Saccharin
View Answer
Explanation: Polyols comes under sugar replacements. They are sweeteners that does not contribute towards calories. Examples of polyols includes xylitol and sorbitol. These sweeteners provide cooling effect. They are suitable for consumption by diabetic patients.
6. Glycyrrhizin is a synthetic intense sweetener.
a) True
b) False
View Answer
Explanation: Glycyrrhizin is an artificial intense sweetener. It is found in the roots of liquorice plant. It is 170 times as sweet as sucrose and is used as sweetener in many baked goods. Glycyrrhizic acid monoglucuronide, a derivative of glycyrrhizin is also an intense sweetener and is 1000 times as sweet as sucrose.
7. Which of the following sweeteners have the highest intensity?
a) Neotame
b) Sucralose
c) Acesulfame-K
d) Aspartame
View Answer
Explanation: Neotame has the highest intensity compared to other sweeteners. It is an artificial sweetener that is 7000–13000 times as sweeter as sucrose. It exhibits high stability over varying processing conditions. Therefore it finds wide applications in baking industry.
8. Which of the following sweetener is made of L-aspartic acid and D-alanine?
a) Aspartame
b) sucrose
c) Alitame
d) High fructose corn syrup
View Answer
Explanation: Alitame is the high intensity sweetener made of L-aspartic acid and D-alanine. Aspartame is made of L-aspartic acid and L-phenylalanine whereas sucrose is made up of glucose and fructose. High fructose corn syrup is made of glucose and fructose.
9. Bulk sweeteners are the ones that do not produce energy and are non-nutritive.
a) True
b) False
View Answer
Explanation: Intense sweeteners are the ones that do not produce energy and are non-nutritive. Examples of intense sweeteners includes saccharin, sucralose, aspartame, cyclamate etc. Bulk sweeteners are the ones that produce energy and are nutritive. Examples of bulk sweeteners includes sucrose, fructose, dextrose.
10. Which parameter is defined as the rate by which a food containing carbohydrate affect the blood sugar level in a person?
a) Glycemic index (GI)
b) Glycemic load (GL)
c) Dextrose equivalent (DE)
d) Acceptable daily intake (ADI)
View Answer
Explanation: Glycemic index (GI) is defined as the rate by which a food containing carbohydrate affect the blood sugar level in a person. Glycemic load (GL) id defined as the amount of food required to raise a person’s blood sugar level. Dextrose equivalent (DE) is defines as the amount of reducing sugar present in the product. Acceptable daily intake (ADI) is equivalent is defined as the measure of amount of a substance that can be consumed daily by a person without any adverse health effects.
11. Which of the following is NOT a sweetener?
a) Saccharin
b) Maltose
c) Pectin
d) Mannitol
View Answer
Explanation: Pectin is a gelling or thickening agent used in food industry. It is obtained naturally from fruits high in pectin content guava, grapes etc. It can be also extracted using synthetic methods. Saccharin, maltose and mannitol comes under the category of sweeteners.
12. Which of the following sweetener is identified by the E-number E420?
a) Sorbitol
b) Acesulfame K
c) Cyclamate
d) Aspartame
View Answer
Explanation: E-number is the code used to identify sweeteners and other additives used in food. E420 is used to represent sorbitol. Acesulfame K is represented using the E-number E950 whereas cyclamate is represented using the E-number E952. Aspartame is represented using the E-number E951.
13. Milliard reaction is the process in which reducing sugars reacts with amino acids to give brown color and characteristic flavor for food.
a) True
b) False
View Answer
Explanation: Milliard reaction is the process in which reducing sugars reacts with amino acids to give brown color and characteristic flavor for food. 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.
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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