This set of Bakery Products Multiple Choice Questions & Answers (MCQs) focuses on “Baking Ingredients – Yeast”.
1. Which of the following is NOT a method used for yeast strain improvement?
a) Mutagenesis
b) Genetic engineering
c) Mating
d) Gluconeogenesis
View Answer
Explanation: Gluconeogenesis is not a method used for yeast strain improvement. It is the process of synthesis of glucose from non-carbohydrate compounds. Mutagenesis, genetic engineering and mating are the methods used for yeast strain improvement. These techniques are used for altering the traits of yeast strains for industrial purpose.
2. Which of the following statements are true regarding the properties exhibited by yeast against the change in processing and environmental conditions?
Statement 1: Cryoresistance is defined as the ability of yeast to retain moisture during the process of baking.
Statement 2: Osmotolerance is defined as the ability of yeast to withstand the increase in temperature during dough processing.
a) True, true
b) False, true
c) True, false
d) False, false
View Answer
Explanation: Both the statements are incorrect. Cryoresistance is defined as the ability of yeast to retain gas during the process of freezing. It is a parameter that defines the stability of yeast during processing. Osmotolerance is defined as the ability of yeast to withstand the increase in osmotic pressure during dough processing.
3. Which of the following is a function of yeast in baking?
a) Increase keeping quality of baked goods
b) Provides sweet taste
c) Breakdown carbohydrate into carbon dioxide and ethanol
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.
4. Which strain of yeast causes fermentation in bread?
a) Saccharomyces cerevisiae
b) Micrococci
c) Lactobacillus bulgaricus
d) Streptococcus thermophillus
View Answer
Explanation: Fermentation in bread is caused by Saccharomyces cerevisiae. In the process, carbohydrate is broken down into carbon dioxide and ethanol. This process plays an important role in development of crumb structure and volume of final bread.
5. What are the byproducts of yeast fermentation?
a) Carbon dioxide, ethanol
b) Nitrogen, methanol
c) Hydrogen, propanol
d) Oxygen, isobutanol
View Answer
Explanation: The byproducts of yeast fermentation are ethanol and carbon dioxide. The fermentation of hexoses takes place first followed by fermentation of maltose. The gas retention ability is closely related to yeast activity.
6. Which of the following is NOT a strain of yeast used in baking industry?
a) Lactococcus lactis
b) Lactobacillus brevis
c) Clostridium botulinum
d) Saccharomyces cerevisiae
View Answer
Explanation: Clostridium botulinum is a microorganism that causes food spoilage and food born-illness. Botulism is the food borne illness that results from the ingestion of a toxin produced by Clostridium botulinum during its growth in food. Lactococcus lactis, Lactobacillus brevis, Saccharomyces cerevisiae are microorganisms used for fermentation in baking.
7. Which form of yeast does not have leavening or fermentation ability?
a) Dry yeast
b) Cream yeast
c) Compressed yeast
d) Deactivated yeast
View Answer
Explanation: Deactivated yeast does not have any fermentation ability and is used for conditioning of dough properties in certain types of baked products. Cream yeast is formed by suspending yeast cells in liquid whereas compressed yeast is produced by thickening the cream yeast followed by extrusion. Dry yeast is formed by chopping the compressed yeast followed by drying.
8. Which of the following is NOT a source of fermentable sugars for yeast activity?
a) Starch hydrolysis
b) Flour
c) Salt
d) Sugar
View Answer
Explanation: Salt is not a source of fermentable sugars for yeast activity. It is a substance added to enhance taste of all other ingredients used in dough making. It imparts taste and helps in enhancing the gluten network of the dough. Starch hydrolysis, flour and sugar are sources of fermentable sugars for yeast activity.
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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