This set of Bakery Products Multiple Choice Questions & Answers (MCQs) focuses on “Baking Ingredients”.
1. Which of the following is NOT a function of water in baking?
a) Act as a medium for dispersion and hydration of ingredients
b) Transforms the flour into viscoelastic dough
c) Breakdown carbohydrate into carbon dioxide and ethanol
d) Medium for chemical reactions to occur
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. This process plays an important role in development of crumb structure and volume of final bread.
2. Which of the following parameter is defined as the water level required to produce an optimum dough for baking?
a) Water absorption capacity
b) Moisture content
c) Falling number
d) Damaged starch
View Answer
Explanation: Water absorption capacity is defined as the water level required to produce an optimum dough for baking, whereas moisture content is the amount of water contained in the product. Falling number is the measure of alpha amylase enzyme activity in the flour. Damaged starch is the amount of starch damaged during the milling process.
3. Which of the following unit is used to express water hardness?
a) mg/l as CaCO3
b) mg/l as ppm
c) mol/l
d) g/m3
View Answer
Explanation: Water hardness is expressed as mg/l as CaCO3. Water hardness is caused due to the presence of calcium and magnesium salts in water and are of two types. ‘Temporary hardness’ is due to the presence calcium and magnesium bicarbonates and ‘permanent hardness’ is due to the presence of calcium and magnesium chlorides, sulfates and nitrates.
4. Which of the following is NOT a method used for water treatment?
a) Coagulation
b) Degumming
c) Chlorination
d) Sand filtration
View Answer
Explanation: Degumming is a refining process used to reduce the phospholipid content in oilseeds. Coagulation is the process of settling suspended colloidal particles in water using appropriate coagulants. Chlorination is the process of treating water with chlorine or chlorine compound for specified time to kill pathogenic microorganisms, whereas membrane filtration is used to remove unwanted particles using semi-permeable membrane.
5. Which plot is used to depict the relationship between water activity and water content?
a) Drying curve
b) Phase diagram of water
c) Heating curve of water
d) Isotherm
View Answer
Explanation: Isotherm is the plot used to depict the relationship between water activity and water content (water activity versus water content), whereas drying curve plots the drying rate versus drying time or moisture contents. Phase diagram of water is drawn to depict the temperatures and pressures of phase transitions (temperature versus pressure). Heating curve of water is used to depict the change in phase of water when heat absorption takes place (temperature versus heat absorbed).
6. Which of the following is NOT a coagulant used for coagulation in water treatment?
a) Ferric chloride (FeCl3)
b) Ferric sulfate (Fe2(SO4)3)
c) Aluminium sulfate (Al2(SO4)3)
d) Sodium hypochlorite (NaClO)
View Answer
Explanation: Sodium hypochlorite is a chlorine compound used for chlorination in water treatment. Ferric chloride, ferric sulfate and aluminium sulfate are coagulants used for coagulation in water treatment. They are chemical substances that helps in settlement of suspended colloidal particles.
7. Which jurisdiction does Clean Water Act comes under?
a) Food and Drug Administration (FDA)
b) U.S. Department of Agriculture (USDA)
c) Environmental Protection Agency (EPA)
d) Food and Agriculture Organization (FAO)
View Answer
Explanation: The Clean Water Act (CWA) was established by Environmental Protection Agency (EPA). Most bakery industries are located near water resources or use drinking waters from nearby locations and discharge their wastewaters to nearby water bodies. This act was established to prevent water pollution by reducing the discharge of waste water into water bodies.
8. Which parameter is defined as the raise in the boiling temperature of a solution compared with that of pure water?
a) Freezing point depression
b) Dew point
c) Relative humidity
d) Boiling point elevation
View Answer
Explanation: Boiling point elevation is defined as the raise in the boiling temperature of a solution compared with that of pure water. This usually happens when another compound is added to the solution. It is an important parameter that affects baking and final quality of baked goods.
9. Which of the following is the point at which water can exist in three states as a solid, a liquid or a gas in state of equilibrium?
a) Triple point
b) Critical point
c) Boiling point
d) Melting point
View Answer
Explanation: Triple point is the point at which water can exist in three states as a solid, a liquid or a gas in state of equilibrium (0.611 kPa, 273.16 K). Critical point is the point above which water vapor cannot be liquefied by increasing pressure at a particular temperature (22055 kPa, 374 °C). Melting point is the temperature at which transition from solid to liquid takes place, whereas boiling point is the temperature at which the vapor pressure of water is equal to the atmospheric pressure.
10. Which of the following is NOT a mechanism of moisture migration in bakery products?
a) Diffusion
b) Water activity
c) Vapor phase transfer
d) Syneresis
View Answer
Explanation: Water activity in baked foods is an indicator of the amount of water available for the growth of microorganisms that may lead to food spoilage. Diffusion is the mechanism of moisture migration from component with high moisture content to component with low moisture content, whereas in vapor phase transfer the migration takes place from component with high equilibrium relative humidity (ERH) to component with low ERH. Syneresis is the phenomenon in which water oozes out of food product leading to shrinkage.
11. Which of the following is a method is used for measurement of water activity?
a) Psychrometer
b) Oven drying
c) Nuclear magnetic resonance (NMR)
d) Near infrared spectrophotometry (NIR)
View Answer
Explanation: Psychrometer is also known as wet and dry bulb hygrometer, it is used for measurement of water activity. It consists of two temperature sensors, one exposed to the atmosphere and one enclosed in a wet wick. The temperature difference between the sensors is related to the humidity level. Oven drying, Nuclear magnetic resonance (NMR) and Near infrared spectrophotometry (NIR) methods are used for measurement of moisture content.
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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