This set of Bakery Products Multiple Choice Questions & Answers (MCQs) focuses on “Lipids Properties and Functionality”.
1. Which process is used for removal of phospholipids from food products?
a) Degumming
b) Bleaching
c) Deodorization
d) Winterization
View Answer
Explanation: Degumming is the process used for removal of phospholipids that can cause spoilage of product during storage. Bleaching is the process used for removal of colored compounds such as chlorophyll and carotenoids whereas deodorization are used to remove substances that can adversely affect the taste and odor of the product. Winterization is the process used for removal of high melting point substances from the product.
2. Which of the following is not a fat replacer?
a) Pectin
b) Inulin
c) Resistant starch
d) Aspartame
View Answer
Explanation: Fat replacer is a substance that is used to replace the function of fat and reduces calories in foods. Pectin, inulin and resistant starch are substances used as fat replacer. Aspartame is a high intensity sweetener that is used for the purpose of imparting sweetness in baked goods.
3. Which of the following is not a function of lipid 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: Lipids 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, saccharin are some of the sweeteners commonly used in baked food products. Lipoid enhances flavor, influence texture and act as leavening agent.
4. Secondary nucleation is defined as the number of nuclei formed per unit time and per unit volume.
a) True
b) False
View Answer
Explanation: The formation of nuclei through contact of the melt with existing crystals liquid is called secondary nucleation. During the process crystal surface will induce order in the contact layer of the liquid. The number of nuclei formed per unit time and per unit volume is defined as the nucleation rate.
5. Which of the following is not a lipid used for baking?
a) Lard
b) Butter
c) Margarine
d) Mono sodium glutamate (MSG),
View Answer
Explanation: Mono sodium glutamate (MSG) is a substance used as flavor of the food product. MSG is enhances the already existing flavor of food. Lard, butter and margarine are lipids used in baked products. It influences the texture, flavor and mouth feel of baked goods.
6. Which instrument is used for measuring variation in strain as a function of applied stress when determining the deformation rheology of fat crystals?
a) Psychrometer
b) Dew point meter
c) Rheometer
d) Electrical hygrometer
View Answer
Explanation: Rheometer is used for measuring variation in strain as a function of applied stress when determining the deformation rheology of fat crystals. The result indicates that the magnitude of strain and the phase angle (δ) is the difference between two waves. Psychrometer, dew point meter and electrical hygrometer are instruments used for measurement of water activity in baked goods.
7. Polymorphism is a property of fat crystals to form solid crystals from a homogeneous solution.
a) True
b) False
View Answer
Explanation: Polymorphism is the ability of triacylglycerols (TAG) molecules to form different geometric conformations during crystallization. This helps in formation of structures with same chemical compositions but different physical properties. Crystallization is the process of formation solid crystals from a homogeneous solution.
8. Which of the following is not a processing condition that affect the lipid crystal formation?
a) Crystallization temperature
b) Cooling rate
c) Shear
d) Crystallization
View Answer
Explanation: Crystallization is not a processing condition that affect the lipid crystal formation. Crystallization is the process of formation solid crystals from a homogeneous solution. In the process the randomly oriented lipid molecules comes together to form solid mass. Crystallization temperature, cooling rate, and shear are the factors that can adversely affect the formation of lipid crystal network formation.
9. Which of the following parameters is not used for describing the material characteristics when determining small deformation rheology of lipids or fat crystals?
a) Complex modulus
b) Shortening
c) Shear storage modulus
d) Shear loss modulus
View Answer
Explanation: Shortening is defined as the ability of fat or lipid to strengthen or weaken the structure of different components in food so as to provide desired texture characteristics. Complex modulus is the ratio of stress to strain under vibratory conditions. Shear storage modulus defines the ability of a material to store energy whereas shear loss modulus defines the ability of material to dissipate energy or stress as heat.
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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