This set of Bakery Products Multiple Choice Questions & Answers (MCQs) focuses on “Other Functional Additives in Baking”.
1. Which of the following is NOT a function of emulsifiers in bread processing?
a) Enhances food palatability
b) Aeration
c) Impart sweetness to food products
d) Foam stability
View Answer
Explanation: Emulsifiers 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. Emulsifiers enhances food palatability, helps in aerating the product and stabilizing the foam.
2. In water in oil emulsion, oil droplets are dispersed in the water phase.
a) True
b) False
View Answer
Explanation: Emulsion is a stable mixture of two or more immiscible liquids. In water-in-oil emulsion water droplets are dispersed in the oil phase. In oil-in-water emulsion, oil droplets are dispersed in the water phase.
3. Emulsification is the process of mixing of two immiscible liquids to form a stable emulsion.
a) True
b) False
View Answer
Explanation: Emulsification is the process of mixing of two immiscible liquids to form a stable emulsion. Emulsification is the primary role of emulsifiers. The commonly used emulsifiers are lecithin, casein, acacia gums etc.
4. Hydrophilic-lipophilic balance (HLB) measurement is a method used for determining the effectiveness of emulsifiers in particular product or medium.
a) True
b) False
View Answer
Explanation: Hydrophilic-lipophilic balance (HLB) measurement is a method used for determining the effectiveness of emulsifiers in particular product or medium. HLB helps in determining whether the emulsifier exhibits a hydrophilic or lipophilic behavior. Low HLB value, this indicates that the emulsifier is lipophilic. High HLB indicates that the emulsifier is hydrophilic.
5. Which of the following is NOT an emulsifier?
a) Casein
b) Acacia gums
c) Lecithin
d) Pectin
View Answer
Explanation: Pectin is a gelling or thickening agent used in food industry. It is obtained naturally from fruits high in pectin content guava, grapes etc. It can be also extracted using synthetic methods. Casein, acacia gum and lecithin come under the category of natural emulsifiers.
6. Which of the following parameter is an indication of oxidative rancidity in baked products?
a) Acid number
b) Peroxide value
c) Saponification value
d) Hydroxyl value
View Answer
Explanation: Peroxide value is an indication of oxidative rancidity in baked products. Saponification value gives a measure of the mean molecular weight of all the fatty acids present. Hydroxyl value is an indicator of the hydrophilic character of the emulsifiers. Acid number gives a measure of the freshness of oil.
7. Which of the following is NOT a natural food color?
a) Curcumin
b) Chlorophyll
c) Caramel
d) Sunset yellow
View Answer
Explanation: Sunset yellow is an artificial food color that is manufactured by chemical means. Curcumin is a natural food color obtained from turmeric. Chlorophyll is a natural food color obtained from green leaves, alfalfa and nettles. Caramel is a natural color obtained by heating sugar or carbohydrate.
8. Which of the following is NOT a function of food color?
a) Masking natural variations in color
b) Helps in aerating the product
c) Enhancing naturally occurring colors
d) Providing identity to foods
View Answer
Explanation: Aeration is a function performed by emulsifiers or foaming agents in food product. Emulsifiers are substances added to form a stable emulsion of two or more immiscible liquids. The commonly used emulsifiers are lecithin, casein, acacia gums etc. Other functions are performed by food colors.
9. Which of the following food color is denoted by E number E150?
a) Caramel
b) Cochineal
c) Riboflavin
d) Curcumin
View Answer
Explanation: E numbers are codes used to denote substances used as food additives or preservatives. E number was established by European Union. Caramel is denoted by E number E150. Cochineal is denoted by E number E120. Riboflavin is denoted by E number E101 whereas curcumin is denoted by E number E100.
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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