This set of Bakery Products Multiple Choice Questions & Answers (MCQs) focuses on “Baking Science and Technology”.
1. The process of converting dough into baked form through input of energy is called frying.
a) True
b) False
View Answer
Explanation: The process of converting dough into baked form through input of energy is called baking. It is an important unit operation that gives the final characteristics such as appearance, texture etc to the baked product. Frying is the process of partial or complete submersion of the dough or batter into hot oil in order to produce a crispier product.
2. Which among the following is NOT a change that take place during baking?
a) Gas vaporization with increase in temperature
b) Dough-crumb transition
c) Starch gelatinization
d) Moisture adsorption
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Explanation: Moisture adsorption is the change that occur during storage of bread. It causes loss of crust crispiness. Gas vaporization with increase in temperature, dough-crumb transition and starch gelatinization are changes that take place during baking. Gas vaporization causes increase in product volume and starch gelatinization causes increase in dough extensibility.
3. What is the process of rising of bread loaf during baking called?
a) Surface blisters
b) Oven-spring
c) Low loaf volume
d) Flying tops
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Explanation: The rising of bread loaf during baking is called oven-spring. This is a good attribute of bread but excessive or low oven-spring can lead to defects in final product. Surface blisters, low loaf volume and flying tops are the defects in bread.
4. Which of the following is NOT a mechanism of moisture migration during baking?
a) Diffusion
b) Water activity
c) Vapor phase transfer
d) Syneresis
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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.
5. The two mechanisms involved in volume expansion are yeast fermentation and vapor pressure during baking.
a) True
b) False
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Explanation: The two mechanisms involved in volume expansion are yeast fermentation and vapor pressure during baking. At the beginning stage of baking the yeast causes fermentation of sugars and transforms carbohydrates into carbon dioxide and ethanol and this process causes increase in volume of the product. With increase in temperature, the volume expansion takes place due to vapour pressure since yeast gets inactivated or killed at high temperature.
6. The heat transfer takes place during baking through three mechanisms – conduction, convection and radiation.
a) True
b) False
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Explanation: The heat transfer takes place during baking through three mechanisms – conduction, convection and radiation. Conduction occurs when the product comes in direct contact with a hot surface. Convection occurs due to moisture movement. Radiation occurs from oven walls to product surface without any medium for propagation.
7. Which of the following law is related to convection mode of heat transfer during baking?
a) Stefan-Boltzmann equation
b) Fourier’s law
c) Newton’s law
d) Reynolds number
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Explanation: Newton’s law is related to convection mode of heat transfer. It states that the rate of convective heat transfer is proportional to the surface area of heat transfer and the temperature difference between surface and the fluid. Stefan-Boltzmann equation is related to radiation mode of heat transfer whereas Fourier’s law is related to conduction mode of heat transfer. Reynolds number is used to evaluate different fluid flow patterns.
8. Maillard reaction contributes to crust color formation during baking.
a) True
b) False
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Explanation: Maillard reaction contributes to crust color formation during baking. 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.
9. Which among the following is NOT a parameter used to judge the endpoint of baking?
a) Taste
b) Moisture content
c) Color
d) Starch gelatinizaton
View Answer
Explanation: Taste is a sensory attribute and it does not play any role in evaluating the endpoint of baking. The parameters used to judge the endpoint of baking are Moisture content, color and starch gelatinizaton. In case of low-moisture foods the end point is evaluated using its color and its moisture for and in case of high-moisture products, its color and the starch gelatinization evaluates the end point.
10. Which of the following is NOT a defect caused by baking?
a) Dark crust
b) Pale crust
c) Bread holes
d) Thick crust
View Answer
Explanation: Bread holes is not a defect caused by baking. It is caused by over mixing, under mixing, over proofing etc. Dark crust, pale crust and thick crust are defects caused by baking. Pale crust is caused by under baking. Dark crust and thick crust is caused by over baking.
11.Bakers percentage is the mathematical formula used to find the flour-relative proportion of an ingredient used for baking.
a) True
b) False
View Answer
Explanation: Bakers percentage is the mathematical formula used to find the flour-relative proportion of an ingredient used for preparation of making breads, cakes etc. It plays an important role in the final characteristics of the finished product. Formula percentage is the total or sum of the baker’s percentage.
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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