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Cereal and Bakery Technology MCQs

50 Score: 0 Attempted: 0/246 Subscribe
1. : The major component of cereal grains is





2. : The outermost layer of a wheat grain is called





3. : The main protein present in wheat responsible for dough formation is





4. : The main carbohydrate in cereals is





5. : The process of converting grain into flour is known as





6. : The endosperm of wheat contains mainly





7. : The germ portion of cereal grain is rich in





8. : Leavening in bread is caused by





9. : The main microorganism used in bread making is





10. : Gluten is formed when





11. : The protein fraction of wheat soluble in alcohol is





12. : Baking powder is a mixture of





13. : The ideal temperature for yeast fermentation in dough is around





14. : The term “proofing” in bread making refers to





15. : The main purpose of adding sugar in bakery products is





16. : The main gas responsible for dough rising is





17. : The process of heating dough to form bread is called





18. : The enzyme that converts starch into maltose during fermentation is





19. : The main cereal used for bread production is





20. : The structure of bread crumb depends mainly on





21. : Maillard browning in baked products is due to the reaction between





22. : The moisture content of flour is generally around





23. : The flour with high protein content is used for making





24. : The primary leavening agent in cakes is





25. : Shortening in bakery products improves





26. : Staling of bread is due to





27. : Whole wheat flour contains





28. : The process of preheating ovens before baking is called





29. : Enrichment of flour involves adding





30. : The by-product of wheat milling used for livestock feed is





31. : The baking time and temperature depend on





32. : The main cereal used in breakfast flakes is





33. : The compound responsible for rancid flavor in stored flour is





34. : The pigment responsible for the yellow color of wheat flour is





35. : The fermentation process in sourdough bread involves





36. : Gluten-free bakery products are made from





37. : The main purpose of emulsifiers in bakery is





38. : Baking soda is chemically known as





39. : The rate of fermentation in dough is affected by





40. : The water absorption capacity of flour depends on





41. : The equipment used for mixing bakery dough is called





42. : The term “oven spring” refers to





43. : Crust formation in bread occurs due to





44. : The shelf life of bread can be increased by





45. : The main cause of mold spoilage in bakery products is





46. : Cookies differ from cakes mainly in





47. : The enzyme that breaks down protein during dough fermentation is





48. : The primary function of salt in bread dough is





49. : Bread is baked at an internal temperature of approximately





50. : The main objective of bakery processing is to





51. : The outermost layer of a wheat grain is called





52. : The main protein present in wheat responsible for dough formation is





53. : The main carbohydrate in cereals is





54. : The process of converting grain into flour is known as





55. : The endosperm of wheat contains mainly





56. : The germ portion of cereal grain is rich in





57. : Leavening in bread is caused by





58. : The main microorganism used in bread making is





59. : Gluten is formed when





60. : The protein fraction of wheat soluble in alcohol is





61. : Baking powder is a mixture of





62. : The ideal temperature for yeast fermentation in dough is around





63. : The term “proofing” in bread making refers to





64. : The main purpose of adding sugar in bakery products is





65. : The main gas responsible for dough rising is





66. : The process of heating dough to form bread is called





67. : The enzyme that converts starch into maltose during fermentation is





68. : The main cereal used for bread production is





69. : The structure of bread crumb depends mainly on





70. : Maillard browning in baked products is due to the reaction between





71. : The moisture content of flour is generally around





72. : The flour with high protein content is used for making





73. : The primary leavening agent in cakes is





74. : Shortening in bakery products improves





75. : Staling of bread is due to





76. : Whole wheat flour contains





77. : The process of preheating ovens before baking is called





78. : Enrichment of flour involves adding





79. : The by-product of wheat milling used for livestock feed is





80. : The baking time and temperature depend on





81. : The main cereal used in breakfast flakes is





82. : The compound responsible for rancid flavor in stored flour is





83. : The pigment responsible for the yellow color of wheat flour is





84. : The fermentation process in sourdough bread involves





85. : Gluten-free bakery products are made from





86. : The main purpose of emulsifiers in bakery is





87. : Baking soda is chemically known as





88. : The rate of fermentation in dough is affected by





89. : The water absorption capacity of flour depends on





90. : The equipment used for mixing bakery dough is called





91. : The term “oven spring” refers to





92. : Crust formation in bread occurs due to





93. : The shelf life of bread can be increased by





94. : The main cause of mold spoilage in bakery products is





95. : Cookies differ from cakes mainly in





96. : The enzyme that breaks down protein during dough fermentation is





97. : The primary function of salt in bread dough is





98. : Bread is baked at an internal temperature of approximately





99. : The main objective of bakery processing is to





100. : The outermost layer of a wheat grain is called





101. : The main protein present in wheat responsible for dough formation is





102. : The main carbohydrate in cereals is





103. : The process of converting grain into flour is known as





104. : The endosperm of wheat contains mainly





105. : The germ portion of cereal grain is rich in





106. : Leavening in bread is caused by





107. : The main microorganism used in bread making is





108. : Gluten is formed when





109. : The protein fraction of wheat soluble in alcohol is





110. : Baking powder is a mixture of





111. : The ideal temperature for yeast fermentation in dough is around





112. : The term “proofing” in bread making refers to





113. : The main purpose of adding sugar in bakery products is





114. : The main gas responsible for dough rising is





115. : The process of heating dough to form bread is called





116. : The enzyme that converts starch into maltose during fermentation is





117. : The main cereal used for bread production is





118. : The structure of bread crumb depends mainly on





119. : Maillard browning in baked products is due to the reaction between





120. : The moisture content of flour is generally around





121. : The flour with high protein content is used for making





122. : The primary leavening agent in cakes is





123. : Shortening in bakery products improves





124. : Staling of bread is due to





125. : Whole wheat flour contains





126. : The process of preheating ovens before baking is called





127. : Enrichment of flour involves adding





128. : The by-product of wheat milling used for livestock feed is





129. : The baking time and temperature depend on





130. : The main cereal used in breakfast flakes is





131. : The compound responsible for rancid flavor in stored flour is





132. : The pigment responsible for the yellow color of wheat flour is





133. : The fermentation process in sourdough bread involves





134. : Gluten-free bakery products are made from





135. : The main purpose of emulsifiers in bakery is





136. : Baking soda is chemically known as





137. : The rate of fermentation in dough is affected by





138. : The water absorption capacity of flour depends on





139. : The equipment used for mixing bakery dough is called





140. : The term “oven spring” refers to





141. : Crust formation in bread occurs due to





142. : The shelf life of bread can be increased by





143. : The main cause of mold spoilage in bakery products is





144. : Cookies differ from cakes mainly in





145. : The enzyme that breaks down protein during dough fermentation is





146. : The primary function of salt in bread dough is





147. : Bread is baked at an internal temperature of approximately





148. : The main objective of bakery processing is to





149. : The outermost layer of a wheat grain is called





150. : The main protein present in wheat responsible for dough formation is





151. : The main carbohydrate in cereals is





152. : The process of converting grain into flour is known as





153. : The endosperm of wheat contains mainly





154. : The germ portion of cereal grain is rich in





155. : Leavening in bread is caused by





156. : The main microorganism used in bread making is





157. : Gluten is formed when





158. : The protein fraction of wheat soluble in alcohol is





159. : Baking powder is a mixture of





160. : The ideal temperature for yeast fermentation in dough is around





161. : The term “proofing” in bread making refers to





162. : The main purpose of adding sugar in bakery products is





163. : The main gas responsible for dough rising is





164. : The process of heating dough to form bread is called





165. : The enzyme that converts starch into maltose during fermentation is





166. : The main cereal used for bread production is





167. : The structure of bread crumb depends mainly on





168. : Maillard browning in baked products is due to the reaction between





169. : The moisture content of flour is generally around





170. : The flour with high protein content is used for making





171. : The primary leavening agent in cakes is





172. : Shortening in bakery products improves





173. : Staling of bread is due to





174. : Whole wheat flour contains





175. : The process of preheating ovens before baking is called





176. : Enrichment of flour involves adding





177. : The by-product of wheat milling used for livestock feed is





178. : The baking time and temperature depend on





179. : The main cereal used in breakfast flakes is





180. : The compound responsible for rancid flavor in stored flour is





181. : The pigment responsible for the yellow color of wheat flour is





182. : The fermentation process in sourdough bread involves





183. : Gluten-free bakery products are made from





184. : The main purpose of emulsifiers in bakery is





185. : Baking soda is chemically known as





186. : The rate of fermentation in dough is affected by





187. : The water absorption capacity of flour depends on





188. : The equipment used for mixing bakery dough is called





189. : The term “oven spring” refers to





190. : Crust formation in bread occurs due to





191. : The shelf life of bread can be increased by





192. : The main cause of mold spoilage in bakery products is





193. : Cookies differ from cakes mainly in





194. : The enzyme that breaks down protein during dough fermentation is





195. : The primary function of salt in bread dough is





196. : Bread is baked at an internal temperature of approximately





197. : The main objective of bakery processing is to





198. : The outermost layer of a wheat grain is called





199. : The main protein present in wheat responsible for dough formation is





200. : The main carbohydrate in cereals is





201. : The process of converting grain into flour is known as





202. : The endosperm of wheat contains mainly





203. : The germ portion of cereal grain is rich in





204. : Leavening in bread is caused by





205. : The main microorganism used in bread making is





206. : Gluten is formed when





207. : The protein fraction of wheat soluble in alcohol is





208. : Baking powder is a mixture of





209. : The ideal temperature for yeast fermentation in dough is around





210. : The term “proofing” in bread making refers to





211. : The main purpose of adding sugar in bakery products is





212. : The main gas responsible for dough rising is





213. : The process of heating dough to form bread is called





214. : The enzyme that converts starch into maltose during fermentation is





215. : The main cereal used for bread production is





216. : The structure of bread crumb depends mainly on





217. : Maillard browning in baked products is due to the reaction between





218. : The moisture content of flour is generally around





219. : The flour with high protein content is used for making





220. : The primary leavening agent in cakes is





221. : Shortening in bakery products improves





222. : Staling of bread is due to





223. : Whole wheat flour contains





224. : The process of preheating ovens before baking is called





225. : Enrichment of flour involves adding





226. : The by-product of wheat milling used for livestock feed is





227. : The baking time and temperature depend on





228. : The main cereal used in breakfast flakes is





229. : The compound responsible for rancid flavor in stored flour is





230. : The pigment responsible for the yellow color of wheat flour is





231. : The fermentation process in sourdough bread involves





232. : Gluten-free bakery products are made from





233. : The main purpose of emulsifiers in bakery is





234. : Baking soda is chemically known as





235. : The rate of fermentation in dough is affected by





236. : The water absorption capacity of flour depends on





237. : The equipment used for mixing bakery dough is called





238. : The term “oven spring” refers to





239. : Crust formation in bread occurs due to





240. : The shelf life of bread can be increased by





241. : The main cause of mold spoilage in bakery products is





242. : Cookies differ from cakes mainly in





243. : The enzyme that breaks down protein during dough fermentation is





244. : The primary function of salt in bread dough is





245. : Bread is baked at an internal temperature of approximately





246. : The main objective of bakery processing is to





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