This set of Bakery Products Multiple Choice Questions & Answers (MCQs) focuses on “Fermentation”.
1. Which microorganism cause 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.
2. Proteolysis is the process of breakdown of protein in flour into amino acids during fermentation of dough.
a) True
b) False
View Answer
Explanation: Proteolysis is the process of breakdown of protein in flour into amino acids during fermentation of dough. The major proteins in flour are gliadin and glutenin. During fermentation, the proteolytic enzymes such as proteinase and peptidase first converts the protein to peptide and then to amino acids.
3. Which of the following is NOT a microorganism used for fermentation in baking industry?
a) Lactobacillus acidophilus
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. Lactobacillus acidophilus, Lactobacillus brevis, Saccharomyces cerevisiae are microorganisms used for fermentation in baking.
4. Which of the following is a function of yeast during fermentation?
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.
5. Fermentation influences the texture, volume and keeping quality of the dough.
a) True
b) False
View Answer
Explanation: Fermentation influences the texture, volume and keeping quality of the dough. Product made from over fermented dough has a tendency to crumble and stale easily. Under fermented dough yield a product with dark crumb and has a tendency to crumble and flatten.
6. 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.
7. Which form of yeast does not have 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. Proofing is the process of resting the dough after dough make-up for the fermentation to proceed.
a) True
b) False
View Answer
Explanation: Proofing is the process of resting the dough after dough make-up for the fermentation to proceed. During the proofing process, the volume of the dough pieces increases. The proofing time varies depending on the type of product.
9. Exopolysaccharide is a byproduct of lactic acid fermentation.
a) True
b) False
View Answer
Explanation: Exopolysaccharide is a product formed during the process of lactic acid fermentation. They causes change in rheology of the dough. They modifies the texture, viscosity etc. They are highly resistant to high temperature and high acidity.
10. Young dough is the dough that has undergone over fermentation.
a) True
b) False
View Answer
Explanation: Young dough is the dough that has undergone under fermentation. Under fermented dough yield a product with dark crumb and has a tendency to crumble and flatten. Over fermented dough is known as old dough. It has a tendency to crumble and stale easily.
11. In no-time dough process, the ingredients are added in sequential manner to form dough and is then fermented for specified period of time.
a) True
b) False
View Answer
Explanation: In straight dough process, the ingredients are added in sequential manner to form dough and is then fermented for specified period of time. In no-time dough process, the fermentation period is very short. The fermentation is fastened by increasing the quantity of microorganisms.
12. Which of the following is a defect caused due to over proofing?
a) High volume
b) Pale crust
c) Lack of taste
d) Dark crust
View Answer
High volume is the defect caused due to over proofing. The dough undergone over proofing has a tendency to collapse and crumble easily. Pale crust is caused due to under baking. Lack of taste is caused due to under proofing whereas dark crust is caused due to over baking.
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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