This set of Bakery Products Multiple Choice Questions & Answers (MCQs) focuses on “Other Leavening Agents in Baking”.
1. Yeast is a chemical leavening gent.
a) True
b) False
View Answer
Explanation: Yeast is a biological leavening agent. A commonly used yeast in baking industry is baker’s yeast (Saccharomyces cerevisiae). It is available in a number of forms such as dried yeast, compressed yeast, cream yeast, instant dried yeast etc.
2. Which of the following is NOT a leavening agent?
a) Sodium bicarbonate
b) Potassium bicarbonate
c) Ammonium bicarbonate
d) Chlorine gas
View Answer
Explanation: Chlorine gas is used as bleaching and maturing agent in flour treatment. It helps in whitening the flour. It also weakens the gluten network of dough as a maturing agent. Sodium bicarbonate, potassium bicarbonate and ammonium bicarbonate are leavening agents used for the purpose of aerating dough.
3. Which of the following is NOT a method used for leavening?
a) Mechanical methods such as mixing, beating
b) Use of chemical leavening agents such as sodium bicarbonate
c) Use of biological leavening agents such as yeast
d) By using preservatives such as sulfur dioxide
View Answer
Explanation: Preservatives are substances added to prevent spoilage of food products and extend the shelf life. Sulfur dioxide is a preservative commonly used in wine making industry to prevent oxidation and microbial spoilage of wine. Use of mechanical methods, chemical and biological leavening agents are different methods used for the purpose of leavening.
4. Which parameter is defined as parts by weight of sodium bicarbonate (baking soda) required to neutralize 100 parts by weight of an acid leavening agent?
a) Iodine value
b) Peroxide value
c) Neutralizing value
d) Saponification value
View Answer
Explanation: Neutralizing value is defined as parts by weight of sodium bicarbonate (baking soda) required to neutralize 100 parts by weight of an acid leavening agent. Iodine value is used to measure the extent of unsaturation of fatty acids. Peroxide value is used to measure the extent of oxidative rancidity in oils. Saponification value is used to measure the mean molecular weight of fatty acids.
5. Chemical neutralization is defined as the process of breakdown of leavening agent when heat or moisture is applied.
a) True
b) False
View Answer
Explanation: Chemical neutralization is defined as the process of neutralization of bicarbonate by an acid. When a leavening agent is added, it reacts with the available acids to produce carbon dioxide. Decomposition is defined as the process of breakdown of leavening agent when heat or moisture is applied. Chemical neutralization and decomposition are important aspects of leavening process.
6. What substances are added to lighten dough by aerating the mixture?
a) Leavening agents
b) Flavor enhancers
c) Sweeteners
d) Acidity regulators
View Answer
Explanation: Leavening agents are substances added to lighten dough by aerating the mixture. Flavor enhancers are substances added to improve or enhance the taste of food products whereas sweeteners are additives added to impart sweetness and flavor to products. Acidity regulators are substances added for maintaining acidity or alkalinity thereby preventing food spoilage by microorganisms.
7. Single acting baking powders are the types of baking powders that consists of two acids that perform their functions at different stages of preparation.
a) True
b) False
View Answer
Explanation: Double acting baking powders are the types of baking powders that consists of two acid ingredients. The one is fast acting while the other is slow acting. The fast acting acid releases leavening gases when they are added whereas slow acting acid comes into action when heat is applied that is during the baking process.
Sanfoundry Global Education & Learning Series – Bakery Products.
To practice all areas of Bakery Products, here is complete set of Multiple Choice Questions and Answers.
