This set of Bakery Products Multiple Choice Questions & Answers (MCQs) focuses on “Mixing, Dough Making, and Dough Make-up”.
1. Scaling is the process of uniformly incorporating all the ingredients together during dough preparation.
a) True
b) False
View Answer
Explanation: Scaling is the process of weighing all the ingredients before mixing the ingredients. Some ingredients are added in suspension form while others are added in dry from. The sequence of addition also affect the dough characteristics. Mixing is the process of uniformly incorporating all the ingredients together during dough preparation.
2. Which among the following is the stage during the mixing phase where the dough used for bread processing starts to liquefy?
a) Pick up stage
b) Breakdown stage
c) Letdown stage
d) Clean up stage
View Answer
Explanation: The dough starts to liquefy in breakdown stage. Pickup stage is a hydration stage where the dough remains wet and sticky. In clean up stage, the dough forms a mass and gluten development begins whereas in letdown stage, the dough becomes extensively soft and elastic.
3. Mixing is done to uniformly incorporate all the ingredients together.
a) True
b) False
View Answer
Explanation: Mixing is done to uniformly incorporate all the ingredients together. It is the first step in dough preparation. Mixing helps in incorporating all ingredients, hydrating the flour and gluten development.
4. Punching of dough in between the fermentation periods increases gas retaining capacity of the dough is called dividing.
a) True
b) False
View Answer
Explanation: Punching of dough in between the fermentation periods increases gas retaining capacity of the dough is called knock back. The objective of this step is to equalize dough temperature, reduce carbon dioxide accumulation etc. Dividing is the process of dividing the dough into pieces of specified weight.
5. Mixing time influences the dough consistency.
a) True
b) False
View Answer
Explanation: Mixing time influences the consistency of dough thereby the final product characteristics. If the mixing time is very short the flour gets over mixed whereas if the mixing time is very long the flour gets under mixed. Flour with weak gluten requires less mixing time whereas flour with strong gluten requires longer mixing time.
6. Which of the following is NOT a stage involved in mixing process of bread making?
a) Pick up stage
b) Clean up stage
c) Intermediate proofing stage
d) Initial hydration stage
View Answer
Explanation: Intermediate proofing stage is a step involved in dough make up process where the molded dough pieces are allowed to rest for 5-20 min whereas pick up stage, clean up stage and initial hydration stage are the stages involved in mixing process. In pickup stage, the dough remains wet and sticky whereas in clean up stage, the dough forms a mass and gluten development begins. Initial hydration stage provides hydration to all the ingredients during dough processing.
7. What is the process of rising of bread loaf during baking called?
a) Surface blisters
b) Oven-spring
c) Low loaf volume
d) Flying tops
View Answer
Explanation: The rising of bread loaf during baking is called oven-spring. This is a good attribute of bread but excessive or low oven-spring can lead to defects in final product. Surface blisters, low loaf volume and flying tops are the defects in bread.
8. Which of the following is NOT a step involved in dough make-up?
a) Dividing
b) Rounding
c) Moulding
d) Baking
View Answer
Explanation: Baking is not a step involved in dough make-up. Dividing is the process of dividing the dough into pieces of specified weight. Rounding is the process of imparting smooth surface to the dough pieces to prevent diffusion of gases from edges. Moulding is the process of converting the dough pieces into cylindrical shapes before transferring them into baking pans.
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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