This set of Bakery Products Multiple Choice Questions & Answers (MCQs) focuses on “Cake Ingredients”.
1. Which of the following is an acid salt used for cake processing?
a) Cream of tartar
b) Saccharin
c) Aspartame
d) Sucralose
View Answer
Explanation: Cream of tartar is an acid salt used for cake processing. Acid salts are used to increase the acidity of cake mix and to neutralize the alkalinity of egg white. Saccharin, aspartame and sucralose comes under the category of sweeteners used in cake processing. Sweeteners performs the function of imparting sweetness, preservation etc.
2. Which of the following is a function of liquid in cake processing?
a) Helps in gelatinization of starch
b) Strengthening of gluten network leading to strong dough
c) Helps in improving dough characteristics
d) Weakening of gluten network leading to soft dough
View Answer
Explanation: Liquid helps in gelatinization of starch during baking process. The main functions include hydration of ingredients, starch, imparts flavor etc. The commonly used liquids are milk and water. Other functions are performed by redox agents.
3. Egg is used as both emulsifying agent and foaming agent.
a) True
b) False
View Answer
Explanation: Egg is used as both emulsifying agent and foaming agent. Egg white is commonly used for the purpose of foaming. When egg white is beaten thoroughly, it traps air in between forming foam. Egg yolk can act as an emulsifying agent due to the presence of lecithin in it.
4. 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.
5. Which of the following is NOT a method used for leavening?
a) Mechanical methods such as mixing, beating
b) Use of chemical leavening agents such as sodium bicarbonate
c) Use of biological leavening agents such as yeast
d) By using preservatives such as sulfur dioxide
View Answer
Explanation: Preservatives are substances added to prevent spoilage of food products and extend the shelf life. Sulfur dioxide is a preservative commonly used in wine making industry to prevent oxidation and microbial spoilage of wine. Use of mechanical methods, chemical and biological leavening agents are different methods used for the purpose of leavening.
6. Which of the following is NOT a chemical leavening agent for cake processing?
a) Sodium bicarbonate
b) Potassium bicarbonate
c) Yeast
d) Ammonium bicarbonate
View Answer
Explanation: Yeast is a biological leavening agent. A commonly used yeast in baking industry is baker’s yeast (Saccharomyces cerevisiae). It is available in a number of forms such as dried yeast, compressed yeast, cream yeast, instant dried yeast etc. Sodium bicarbonate, potassium bicarbonate and ammonium bicarbonate are chemical leavening agents.
7. Sugar helps in browning of cake crust through caramelization and maillard browning.
a) True
b) False
View Answer
Explanation: Sugar helps in browning of cake crust through caramelization and maillard browning. Caramelization is a type of non-enzymatic browning that involves oxidation of sugar that leads to formation of characteristic flavor and brown color. Milliard reaction is the process in which reducing sugars reacts with amino acids to give brown color and characteristic flavor for food.
8. Which of the following is NOT an enzyme found in wheat flour?
a) Alpha amylase
b) Protease
c) Lipase
d) Maltase
View Answer
Explanation: Maltase is an enzyme found in yeast used for baking. Maltose is a fermentable sugar for the yeast activity. The enzyme maltase converts maltose sugar into glucose. Alpha amylase is concentrated in outer layer of endosperm and near the germ and rich in bran. Protease is concentrated more in germ, followed by aleurone layer and endosperm. Lipase is concentrated in germ followed by bran.
9. Which of the following test is used to determine the gluten strength of the dough?
a) Viscoamylograph
b) Extensograph
c) Amylograph
d) Alveograph
View Answer
Explanation: Alveograph is used to determine the gluten strength of the dough. It is determined by measuring the amount of force required to blow and break a bubble of dough. Viscoamylograph measures the amylase activity in flour whereas amylograph test measures flour starch properties and enzyme activity. Extensograph test is used to determine the resistance and extensibility of a dough.
10. Maltodextrin is a protein-based fat replacer used in cake processing.
a) True
b) False
View Answer
Explanation: Maltodextrin is a carbohydrate-based fat replacer used in cake processing. It is derived from sources such as corn, potato, tapioca, barley, rice, wheat etc. Protein based are derived from proteins found in egg, milk 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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