This set of Bakery Products Multiple Choice Questions & Answers (MCQs) focuses on “Ingredients and their Impact on Bread Product Quality”.
1. Higher the amount of sugar, lower the level of water activity in bread.
a) True
b) False
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. Higher the amount of sugar, lower the level of water activity in bread. Sugar binds with free water available in the product thus making them unavailable to the microorganisms and thereby helps in increasing the shelf life of the bread.
2. Which of the following parameter is responsible for realignment of gelatinized starch granules in bread after baking when stored?
a) Retrogradation
b) Dough-crumb transition
c) Starch gelatinization
d) Moisture adsorption
View Answer
Explanation: Retrogradation is responsible for realignment of gelatinized starch granules in bread after baking when stored. This phenomenon causes staling of bread. Moisture adsorption is the change that occur during storage of bread. It causes loss of crust crispiness. Dough-crumb transition and starch gelatinization are changes that take place during baking. Starch gelatinization causes increase in dough extensibility.
3. Which of the following ingredient causes maillard reaction in bread?
a) Sugar
b) Starch
c) Yeast
d) Enzymes
View Answer
Explanation: Sugar is the ingredient that causes maillard reaction in bread. 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.
4. Sugar is added to increase the perception of other flavors in bread.
a) True
b) False
View Answer
Explanation: Sugar is added to impart sweetness and it also contributes towards crust color formation during baking. This takes place through maillard reaction. Salt is added to increase the perception of other flavors in bread. It is also used as flavoring agents in some types of bread.
5. Which of the following is not a function of fat in baked goods?
a) Enhances the flavor of baked goods
b) Influences the texture of the product
c) Act as leavening agent
d) Provides sweetness to baked products
View Answer
Explanation: Fat does not provide sweetness to baked goods. The sweeteners are the substances added to improve or enhance the sweetness and palatability of baked goods. Sucrose, aspartame and saccharin are some of the sweeteners commonly used in baked food products. Fat enhances flavor, influence texture and act as leavening agent.
Sanfoundry Global Education & Learning Series – Bakery Products.
To practice all areas of Bakery Products, here is complete set of Multiple Choice Questions and Answers.
