This set of Bakery Products Multiple Choice Questions & Answers (MCQs) focuses on “Bread Quality”.
1. Which of the following is defined as the characteristics of food products that are acceptable to consumers?
a) Food safety
b) Food quality
c) Sanitation
d) Toxicity
View Answer
Explanation: Food quality is defined as the characteristics of food products that are acceptable to consumers. Food safety means assurance that food will not cause any harm to the consumers. Sanitation is the creation of hygienic conditions and practices whereas Toxicity is the capacity of a substance to produce harm or injury of any kind under any conditions.
2. Which of the following statements are true regarding the food safety parameters?
Statement 1: HACCP is a systematic approach to be incorporated in food production as a means to ensure food safety.
Statement 2: Critical limit is a step by which control measures can be exercised that will prevent or minimize a hazard occurred prior to this point.
a) True, true
b) False, true
c) True, false
d) False, false
View Answer
Explanation: Statement 1 is correct and statement 2 is incorrect. The full form of HACCP is Hazard Analysis and Critical Control Point. HACCP is a systematic approach to be incorporated in food production as a means to ensure food safety. Critical control point is a step by which control measures can be exercised that will prevent or minimize a hazard occurred prior to this point whereas critical limit is a maximum or minimum value to which a parameter must be controlled to prevent a hazard.
3. Bread quality is determined using the internal and external quality factors.
a) True
b) False
View Answer
Explanation: Bread quality is determined using the internal and external quality factors. External quality factors include loaf volume, oven-spring, surface blisters, crust and crumb color. Internal quality factors include open random structure, cell wall thickness and holes.
4. Which of the following parameter is defined as the measure of rising of bread loaf during baking?
a) Flying tops
b) Oven-spring
c) Holes
d) Surface blisters
View Answer
Explanation: Oven-spring is defined as the measure of rising of bread loaf during baking. It is determined by measuring the height of bread after baking. Flying top is a defect caused due to excessive oven-spring. Holes are defects in bread caused due to disorders in pre-processing steps. Surface blisters are thin walled blisters on bread surface after baking.
5. Which of the following method is used for measurement of loaf volume?
a) Seed displacement method
b) Colorimeters
c) Texture profile analysis
d) Sensory analysis
View Answer
Explanation: Seed displacement method is used for measurement of loaf volume. In this method, the product displaces volume of seeds equal to its weight. Colorimeters is used for crumb color measurements. The method of analyzing texture profile through sense of taste, sight, touch, smell and hearing is called sensory analysis whereas generating and interpreting texture profile using instrumental means is called texture profile analysis.
6. Which of the following microorganism cause ropiness in bread?
a) Lactococcus lactis
b) Lactobacillus brevis
c) B. mesentericus
d) Saccharomyces cerevisiae
View Answer
Explanation: B. mesentericus causes ropiness in bread. It has high heat resistance and is not destroyed during the baking process. It causes thread formation in bread. Lactococcus lactis, Lactobacillus brevis, Saccharomyces cerevisiae are microorganisms used for fermentation in baking.
7. Nuclear magnetic resonance is a method used for moisture measurement in bread.
a) True
b) False
View Answer
Explanation: Nuclear magnetic resonance is a method used for moisture measurement in bread. Nuclear magnetic resonance involves subjecting the sample to both unidirectional and an alternating radio-frequency (RF) magnetic field. Under resonance conditions, protons are released from the hydrogen content of the water in the sample which causes variation in the amplitude of the RF oscillator waveform that is related to the moisture content of the sample.
8. Ostwald ripening is the tendency of small crystals to form larger ones due to its less stability.
a) True
b) False
View Answer
Explanation: Ostwald ripening is the tendency of small crystals to form larger ones due to its less stability. It happens due to variation in temperature. When there is variation in temperature, the unstable small crystals re-dissolve and larger crystals are formed.
9. Which of the following defects includes openings caused by escaping of gas through the unbaked crust surface during baking of open top bread?
a) Oven break
b) Oven-spring
c) Holes
d) Surface blisters
View Answer
Explanation: Oven break is the defect that includes openings caused by escaping of gas through the unbaked crust surface during baking of open top bread. Flying top is a defect caused due to excessive oven-spring. Holes are defects in bread caused due to disorders in pre-processing steps. Surface blisters are thin walled blisters on bread surface after baking.
10. The formation of dark colored patches on the crumb surface due to deposition of water vapour due to improper cooling is called cores.
a) True
b) False
View Answer
Explanation: The formation of dark colored patches on the crumb surface due to deposition of water vapour due to improper cooling is called condensation marks. Cores are the hard spots on the crumb surface felt during pressing the surface caused due to uneven mixing during processing. These defects can reduce the consumer acceptance of bread.
Sanfoundry Global Education & Learning Series – Bakery Products.
To practice all areas of Bakery Products, here is complete set of Multiple Choice Questions and Answers.
