1. : The major component of cereal grains is
(A) Starch
(B) Protein
(C) Fat
(D) Minerals
2. : The outermost layer of a wheat grain is called
(A) Bran
(B) Endosperm
(C) Germ
(D) Aleurone layer
3. : The main protein present in wheat responsible for dough formation is
(A) Gluten
(B) Albumin
(C) Casein
(D) Collagen
4. : The main carbohydrate in cereals is
(A) Starch
(B) Cellulose
(C) Pectin
(D) Dextrin
5. : The process of converting grain into flour is known as
(A) Milling
(B) Fermentation
(C) Blanching
(D) Toasting
6. : The endosperm of wheat contains mainly
(A) Starch and proteins
(B) Fat and fiber
(C) Vitamins
(D) Pigments
7. : The germ portion of cereal grain is rich in
(A) Fat and vitamins
(B) Fiber
(C) Starch
(D) Water
8. : Leavening in bread is caused by
(A) Carbon dioxide produced by yeast
(B) Oxygen absorption
(C) Evaporation of water
(D) Addition of air
9. : The main microorganism used in bread making is
(A) Saccharomyces cerevisiae
(B) Lactobacillus bulgaricus
(C) Streptococcus lactis
(D) Aspergillus niger
10. : Gluten is formed when
(A) Wheat flour is mixed with water
(B) Flour is dried
(C) Flour is baked
(D) Flour is fermented
11. : The protein fraction of wheat soluble in alcohol is
(A) Gliadin
(B) Glutenin
(C) Albumin
(D) Globulin
12. : Baking powder is a mixture of
(A) Sodium bicarbonate and acid salts
(B) Yeast and sugar
(C) Salt and starch
(D) Enzymes
13. : The ideal temperature for yeast fermentation in dough is around
(A) 27–30°C
(B) 10°C
(C) 40°C
(D) 55°C
14. : The term “proofing” in bread making refers to
(A) Fermentation of dough
(B) Mixing of ingredients
(C) Baking stage
(D) Cooling process
15. : The main purpose of adding sugar in bakery products is
(A) Flavor and fermentation aid
(B) Coloring only
(C) Moisture reduction
(D) Preservative
16. : The main gas responsible for dough rising is
(A) Carbon dioxide
(B) Oxygen
(C) Nitrogen
(D) Hydrogen
17. : The process of heating dough to form bread is called
(A) Baking
(B) Toasting
(C) Drying
(D) Steaming
18. : The enzyme that converts starch into maltose during fermentation is
(A) Amylase
(B) Lipase
(C) Protease
(D) Maltase
19. : The main cereal used for bread production is
(A) Wheat
(B) Maize
(C) Rice
(D) Barley
20. : The structure of bread crumb depends mainly on
(A) Gluten strength
(B) Water temperature
(C) Baking time
(D) Fat content
21. : Maillard browning in baked products is due to the reaction between
(A) Amino acids and reducing sugars
(B) Acids and fats
(C) Minerals and proteins
(D) Water and sugar
22. : The moisture content of flour is generally around
(A) 12–14%
(B) 5%
(C) 25%
(D) 30%
23. : The flour with high protein content is used for making
(A) Bread
(B) Cakes
(C) Biscuits
(D) Pastry
24. : The primary leavening agent in cakes is
(A) Baking powder
(B) Yeast
(C) Air
(D) Steam
25. : Shortening in bakery products improves
(A) Tenderness and texture
(B) Color
(C) Flavor only
(D) Nutritional value
26. : Staling of bread is due to
(A) Retrogradation of starch
(B) Microbial spoilage
(C) Loss of protein
(D) Moisture addition
27. : Whole wheat flour contains
(A) Bran, germ, and endosperm
(B) Endosperm only
(C) Germ only
(D) Bran only
28. : The process of preheating ovens before baking is called
(A) Preheating
(B) Proofing
(C) Conditioning
(D) Tempering
29. : Enrichment of flour involves adding
(A) Vitamins and minerals
(B) Sugar
(C) Fat
(D) Fiber only
30. : The by-product of wheat milling used for livestock feed is
(A) Bran
(B) Gluten
(C) Flour dust
(D) Malt
31. : The baking time and temperature depend on
(A) Product size and type
(B) Oven color
(C) Room humidity only
(D) Air pressure
32. : The main cereal used in breakfast flakes is
(A) Corn
(B) Rice
(C) Wheat
(D) Oats
33. : The compound responsible for rancid flavor in stored flour is
(A) Free fatty acids
(B) Alcohols
(C) Acetone
(D) Proteins
34. : The pigment responsible for the yellow color of wheat flour is
(A) Carotenoid
(B) Chlorophyll
(C) Anthocyanin
(D) Tannin
35. : The fermentation process in sourdough bread involves
(A) Yeast and lactic acid bacteria
(B) Only yeast
(C) Only bacteria
(D) Mold
36. : Gluten-free bakery products are made from
(A) Rice and corn flour
(B) Wheat flour
(C) Rye
(D) Barley
37. : The main purpose of emulsifiers in bakery is
(A) Improve texture and shelf life
(B) Add color
(C) Reduce calories
(D) Increase sweetness
38. : Baking soda is chemically known as
(A) Sodium bicarbonate
(B) Potassium carbonate
(C) Calcium carbonate
(D) Sodium chloride
39. : The rate of fermentation in dough is affected by
(A) Temperature and sugar concentration
(B) Color of flour
(C) Type of oven
(D) Amount of air
40. : The water absorption capacity of flour depends on
(A) Protein content
(B) Color
(C) Fat content
(D) Sugar level
41. : The equipment used for mixing bakery dough is called
(A) Dough mixer
(B) Roller
(C) Proofer
(D) Oven
42. : The term “oven spring” refers to
(A) Rapid rise of dough during early baking
(B) Cooling of bread
(C) Proofing process
(D) Mixing stage
43. : Crust formation in bread occurs due to
(A) Evaporation of surface moisture
(B) Protein denaturation
(C) Gluten breakdown
(D) Fat oxidation
44. : The shelf life of bread can be increased by
(A) Using antifungal agents like calcium propionate
(B) Adding sugar
(C) Decreasing protein
(D) Baking at lower temperature
45. : The main cause of mold spoilage in bakery products is
(A) Improper storage humidity
(B) Excess sugar
(C) High protein
(D) Gluten strength
46. : Cookies differ from cakes mainly in
(A) Lower moisture content
(B) Higher sugar
(C) More eggs
(D) Less fat
47. : The enzyme that breaks down protein during dough fermentation is
(A) Protease
(B) Lipase
(C) Amylase
(D) Oxidase
48. : The primary function of salt in bread dough is
(A) Strengthen gluten and control yeast activity
(B) Add sweetness
(C) Act as a preservative
(D) Change color
49. : Bread is baked at an internal temperature of approximately
(A) 95–98°C
(B) 60°C
(C) 120°C
(D) 45°C
50. : The main objective of bakery processing is to
(A) Produce palatable, nutritious, and safe products
(B) Reduce cost
(C) Change grain color
(D) Remove nutrients
51. : The outermost layer of a wheat grain is called
(A) Bran
(B) Endosperm
(C) Germ
(D) Aleurone layer
52. : The main protein present in wheat responsible for dough formation is
(A) Gluten
(B) Albumin
(C) Casein
(D) Collagen
53. : The main carbohydrate in cereals is
(A) Starch
(B) Cellulose
(C) Pectin
(D) Dextrin
54. : The process of converting grain into flour is known as
(A) Milling
(B) Fermentation
(C) Blanching
(D) Toasting
55. : The endosperm of wheat contains mainly
(A) Starch and proteins
(B) Fat and fiber
(C) Vitamins
(D) Pigments
56. : The germ portion of cereal grain is rich in
(A) Fat and vitamins
(B) Fiber
(C) Starch
(D) Water
57. : Leavening in bread is caused by
(A) Carbon dioxide produced by yeast
(B) Oxygen absorption
(C) Evaporation of water
(D) Addition of air
58. : The main microorganism used in bread making is
(A) Saccharomyces cerevisiae
(B) Lactobacillus bulgaricus
(C) Streptococcus lactis
(D) Aspergillus niger
59. : Gluten is formed when
(A) Wheat flour is mixed with water
(B) Flour is dried
(C) Flour is baked
(D) Flour is fermented
60. : The protein fraction of wheat soluble in alcohol is
(A) Gliadin
(B) Glutenin
(C) Albumin
(D) Globulin
61. : Baking powder is a mixture of
(A) Sodium bicarbonate and acid salts
(B) Yeast and sugar
(C) Salt and starch
(D) Enzymes
62. : The ideal temperature for yeast fermentation in dough is around
(A) 27–30°C
(B) 10°C
(C) 40°C
(D) 55°C
63. : The term “proofing” in bread making refers to
(A) Fermentation of dough
(B) Mixing of ingredients
(C) Baking stage
(D) Cooling process
64. : The main purpose of adding sugar in bakery products is
(A) Flavor and fermentation aid
(B) Coloring only
(C) Moisture reduction
(D) Preservative
65. : The main gas responsible for dough rising is
(A) Carbon dioxide
(B) Oxygen
(C) Nitrogen
(D) Hydrogen
66. : The process of heating dough to form bread is called
(A) Baking
(B) Toasting
(C) Drying
(D) Steaming
67. : The enzyme that converts starch into maltose during fermentation is
(A) Amylase
(B) Lipase
(C) Protease
(D) Maltase
68. : The main cereal used for bread production is
(A) Wheat
(B) Maize
(C) Rice
(D) Barley
69. : The structure of bread crumb depends mainly on
(A) Gluten strength
(B) Water temperature
(C) Baking time
(D) Fat content
70. : Maillard browning in baked products is due to the reaction between
(A) Amino acids and reducing sugars
(B) Acids and fats
(C) Minerals and proteins
(D) Water and sugar
71. : The moisture content of flour is generally around
(A) 12–14%
(B) 5%
(C) 25%
(D) 30%
72. : The flour with high protein content is used for making
(A) Bread
(B) Cakes
(C) Biscuits
(D) Pastry
73. : The primary leavening agent in cakes is
(A) Baking powder
(B) Yeast
(C) Air
(D) Steam
74. : Shortening in bakery products improves
(A) Tenderness and texture
(B) Color
(C) Flavor only
(D) Nutritional value
75. : Staling of bread is due to
(A) Retrogradation of starch
(B) Microbial spoilage
(C) Loss of protein
(D) Moisture addition
76. : Whole wheat flour contains
(A) Bran, germ, and endosperm
(B) Endosperm only
(C) Germ only
(D) Bran only
77. : The process of preheating ovens before baking is called
(A) Preheating
(B) Proofing
(C) Conditioning
(D) Tempering
78. : Enrichment of flour involves adding
(A) Vitamins and minerals
(B) Sugar
(C) Fat
(D) Fiber only
79. : The by-product of wheat milling used for livestock feed is
(A) Bran
(B) Gluten
(C) Flour dust
(D) Malt
80. : The baking time and temperature depend on
(A) Product size and type
(B) Oven color
(C) Room humidity only
(D) Air pressure
81. : The main cereal used in breakfast flakes is
(A) Corn
(B) Rice
(C) Wheat
(D) Oats
82. : The compound responsible for rancid flavor in stored flour is
(A) Free fatty acids
(B) Alcohols
(C) Acetone
(D) Proteins
83. : The pigment responsible for the yellow color of wheat flour is
(A) Carotenoid
(B) Chlorophyll
(C) Anthocyanin
(D) Tannin
84. : The fermentation process in sourdough bread involves
(A) Yeast and lactic acid bacteria
(B) Only yeast
(C) Only bacteria
(D) Mold
85. : Gluten-free bakery products are made from
(A) Rice and corn flour
(B) Wheat flour
(C) Rye
(D) Barley
86. : The main purpose of emulsifiers in bakery is
(A) Improve texture and shelf life
(B) Add color
(C) Reduce calories
(D) Increase sweetness
87. : Baking soda is chemically known as
(A) Sodium bicarbonate
(B) Potassium carbonate
(C) Calcium carbonate
(D) Sodium chloride
88. : The rate of fermentation in dough is affected by
(A) Temperature and sugar concentration
(B) Color of flour
(C) Type of oven
(D) Amount of air
89. : The water absorption capacity of flour depends on
(A) Protein content
(B) Color
(C) Fat content
(D) Sugar level
90. : The equipment used for mixing bakery dough is called
(A) Dough mixer
(B) Roller
(C) Proofer
(D) Oven
91. : The term “oven spring” refers to
(A) Rapid rise of dough during early baking
(B) Cooling of bread
(C) Proofing process
(D) Mixing stage
92. : Crust formation in bread occurs due to
(A) Evaporation of surface moisture
(B) Protein denaturation
(C) Gluten breakdown
(D) Fat oxidation
93. : The shelf life of bread can be increased by
(A) Using antifungal agents like calcium propionate
(B) Adding sugar
(C) Decreasing protein
(D) Baking at lower temperature
94. : The main cause of mold spoilage in bakery products is
(A) Improper storage humidity
(B) Excess sugar
(C) High protein
(D) Gluten strength
95. : Cookies differ from cakes mainly in
(A) Lower moisture content
(B) Higher sugar
(C) More eggs
(D) Less fat
96. : The enzyme that breaks down protein during dough fermentation is
(A) Protease
(B) Lipase
(C) Amylase
(D) Oxidase
97. : The primary function of salt in bread dough is
(A) Strengthen gluten and control yeast activity
(B) Add sweetness
(C) Act as a preservative
(D) Change color
98. : Bread is baked at an internal temperature of approximately
(A) 95–98°C
(B) 60°C
(C) 120°C
(D) 45°C
99. : The main objective of bakery processing is to
(A) Produce palatable, nutritious, and safe products
(B) Reduce cost
(C) Change grain color
(D) Remove nutrients
100. : The outermost layer of a wheat grain is called
(A) Bran
(B) Endosperm
(C) Germ
(D) Aleurone layer
101. : The main protein present in wheat responsible for dough formation is
(A) Gluten
(B) Albumin
(C) Casein
(D) Collagen
102. : The main carbohydrate in cereals is
(A) Starch
(B) Cellulose
(C) Pectin
(D) Dextrin
103. : The process of converting grain into flour is known as
(A) Milling
(B) Fermentation
(C) Blanching
(D) Toasting
104. : The endosperm of wheat contains mainly
(A) Starch and proteins
(B) Fat and fiber
(C) Vitamins
(D) Pigments
105. : The germ portion of cereal grain is rich in
(A) Fat and vitamins
(B) Fiber
(C) Starch
(D) Water
106. : Leavening in bread is caused by
(A) Carbon dioxide produced by yeast
(B) Oxygen absorption
(C) Evaporation of water
(D) Addition of air
107. : The main microorganism used in bread making is
(A) Saccharomyces cerevisiae
(B) Lactobacillus bulgaricus
(C) Streptococcus lactis
(D) Aspergillus niger
108. : Gluten is formed when
(A) Wheat flour is mixed with water
(B) Flour is dried
(C) Flour is baked
(D) Flour is fermented
109. : The protein fraction of wheat soluble in alcohol is
(A) Gliadin
(B) Glutenin
(C) Albumin
(D) Globulin
110. : Baking powder is a mixture of
(A) Sodium bicarbonate and acid salts
(B) Yeast and sugar
(C) Salt and starch
(D) Enzymes
111. : The ideal temperature for yeast fermentation in dough is around
(A) 27–30°C
(B) 10°C
(C) 40°C
(D) 55°C
112. : The term “proofing” in bread making refers to
(A) Fermentation of dough
(B) Mixing of ingredients
(C) Baking stage
(D) Cooling process
113. : The main purpose of adding sugar in bakery products is
(A) Flavor and fermentation aid
(B) Coloring only
(C) Moisture reduction
(D) Preservative
114. : The main gas responsible for dough rising is
(A) Carbon dioxide
(B) Oxygen
(C) Nitrogen
(D) Hydrogen
115. : The process of heating dough to form bread is called
(A) Baking
(B) Toasting
(C) Drying
(D) Steaming
116. : The enzyme that converts starch into maltose during fermentation is
(A) Amylase
(B) Lipase
(C) Protease
(D) Maltase
117. : The main cereal used for bread production is
(A) Wheat
(B) Maize
(C) Rice
(D) Barley
118. : The structure of bread crumb depends mainly on
(A) Gluten strength
(B) Water temperature
(C) Baking time
(D) Fat content
119. : Maillard browning in baked products is due to the reaction between
(A) Amino acids and reducing sugars
(B) Acids and fats
(C) Minerals and proteins
(D) Water and sugar
120. : The moisture content of flour is generally around
(A) 12–14%
(B) 5%
(C) 25%
(D) 30%
121. : The flour with high protein content is used for making
(A) Bread
(B) Cakes
(C) Biscuits
(D) Pastry
122. : The primary leavening agent in cakes is
(A) Baking powder
(B) Yeast
(C) Air
(D) Steam
123. : Shortening in bakery products improves
(A) Tenderness and texture
(B) Color
(C) Flavor only
(D) Nutritional value
124. : Staling of bread is due to
(A) Retrogradation of starch
(B) Microbial spoilage
(C) Loss of protein
(D) Moisture addition
125. : Whole wheat flour contains
(A) Bran, germ, and endosperm
(B) Endosperm only
(C) Germ only
(D) Bran only
126. : The process of preheating ovens before baking is called
(A) Preheating
(B) Proofing
(C) Conditioning
(D) Tempering
127. : Enrichment of flour involves adding
(A) Vitamins and minerals
(B) Sugar
(C) Fat
(D) Fiber only
128. : The by-product of wheat milling used for livestock feed is
(A) Bran
(B) Gluten
(C) Flour dust
(D) Malt
129. : The baking time and temperature depend on
(A) Product size and type
(B) Oven color
(C) Room humidity only
(D) Air pressure
130. : The main cereal used in breakfast flakes is
(A) Corn
(B) Rice
(C) Wheat
(D) Oats
131. : The compound responsible for rancid flavor in stored flour is
(A) Free fatty acids
(B) Alcohols
(C) Acetone
(D) Proteins
132. : The pigment responsible for the yellow color of wheat flour is
(A) Carotenoid
(B) Chlorophyll
(C) Anthocyanin
(D) Tannin
133. : The fermentation process in sourdough bread involves
(A) Yeast and lactic acid bacteria
(B) Only yeast
(C) Only bacteria
(D) Mold
134. : Gluten-free bakery products are made from
(A) Rice and corn flour
(B) Wheat flour
(C) Rye
(D) Barley
135. : The main purpose of emulsifiers in bakery is
(A) Improve texture and shelf life
(B) Add color
(C) Reduce calories
(D) Increase sweetness
136. : Baking soda is chemically known as
(A) Sodium bicarbonate
(B) Potassium carbonate
(C) Calcium carbonate
(D) Sodium chloride
137. : The rate of fermentation in dough is affected by
(A) Temperature and sugar concentration
(B) Color of flour
(C) Type of oven
(D) Amount of air
138. : The water absorption capacity of flour depends on
(A) Protein content
(B) Color
(C) Fat content
(D) Sugar level
139. : The equipment used for mixing bakery dough is called
(A) Dough mixer
(B) Roller
(C) Proofer
(D) Oven
140. : The term “oven spring” refers to
(A) Rapid rise of dough during early baking
(B) Cooling of bread
(C) Proofing process
(D) Mixing stage
141. : Crust formation in bread occurs due to
(A) Evaporation of surface moisture
(B) Protein denaturation
(C) Gluten breakdown
(D) Fat oxidation
142. : The shelf life of bread can be increased by
(A) Using antifungal agents like calcium propionate
(B) Adding sugar
(C) Decreasing protein
(D) Baking at lower temperature
143. : The main cause of mold spoilage in bakery products is
(A) Improper storage humidity
(B) Excess sugar
(C) High protein
(D) Gluten strength
144. : Cookies differ from cakes mainly in
(A) Lower moisture content
(B) Higher sugar
(C) More eggs
(D) Less fat
145. : The enzyme that breaks down protein during dough fermentation is
(A) Protease
(B) Lipase
(C) Amylase
(D) Oxidase
146. : The primary function of salt in bread dough is
(A) Strengthen gluten and control yeast activity
(B) Add sweetness
(C) Act as a preservative
(D) Change color
147. : Bread is baked at an internal temperature of approximately
(A) 95–98°C
(B) 60°C
(C) 120°C
(D) 45°C
148. : The main objective of bakery processing is to
(A) Produce palatable, nutritious, and safe products
(B) Reduce cost
(C) Change grain color
(D) Remove nutrients
149. : The outermost layer of a wheat grain is called
(A) Bran
(B) Endosperm
(C) Germ
(D) Aleurone layer
150. : The main protein present in wheat responsible for dough formation is
(A) Gluten
(B) Albumin
(C) Casein
(D) Collagen
151. : The main carbohydrate in cereals is
(A) Starch
(B) Cellulose
(C) Pectin
(D) Dextrin
152. : The process of converting grain into flour is known as
(A) Milling
(B) Fermentation
(C) Blanching
(D) Toasting
153. : The endosperm of wheat contains mainly
(A) Starch and proteins
(B) Fat and fiber
(C) Vitamins
(D) Pigments
154. : The germ portion of cereal grain is rich in
(A) Fat and vitamins
(B) Fiber
(C) Starch
(D) Water
155. : Leavening in bread is caused by
(A) Carbon dioxide produced by yeast
(B) Oxygen absorption
(C) Evaporation of water
(D) Addition of air
156. : The main microorganism used in bread making is
(A) Saccharomyces cerevisiae
(B) Lactobacillus bulgaricus
(C) Streptococcus lactis
(D) Aspergillus niger
157. : Gluten is formed when
(A) Wheat flour is mixed with water
(B) Flour is dried
(C) Flour is baked
(D) Flour is fermented
158. : The protein fraction of wheat soluble in alcohol is
(A) Gliadin
(B) Glutenin
(C) Albumin
(D) Globulin
159. : Baking powder is a mixture of
(A) Sodium bicarbonate and acid salts
(B) Yeast and sugar
(C) Salt and starch
(D) Enzymes
160. : The ideal temperature for yeast fermentation in dough is around
(A) 27–30°C
(B) 10°C
(C) 40°C
(D) 55°C
161. : The term “proofing” in bread making refers to
(A) Fermentation of dough
(B) Mixing of ingredients
(C) Baking stage
(D) Cooling process
162. : The main purpose of adding sugar in bakery products is
(A) Flavor and fermentation aid
(B) Coloring only
(C) Moisture reduction
(D) Preservative
163. : The main gas responsible for dough rising is
(A) Carbon dioxide
(B) Oxygen
(C) Nitrogen
(D) Hydrogen
164. : The process of heating dough to form bread is called
(A) Baking
(B) Toasting
(C) Drying
(D) Steaming
165. : The enzyme that converts starch into maltose during fermentation is
(A) Amylase
(B) Lipase
(C) Protease
(D) Maltase
166. : The main cereal used for bread production is
(A) Wheat
(B) Maize
(C) Rice
(D) Barley
167. : The structure of bread crumb depends mainly on
(A) Gluten strength
(B) Water temperature
(C) Baking time
(D) Fat content
168. : Maillard browning in baked products is due to the reaction between
(A) Amino acids and reducing sugars
(B) Acids and fats
(C) Minerals and proteins
(D) Water and sugar
169. : The moisture content of flour is generally around
(A) 12–14%
(B) 5%
(C) 25%
(D) 30%
170. : The flour with high protein content is used for making
(A) Bread
(B) Cakes
(C) Biscuits
(D) Pastry
171. : The primary leavening agent in cakes is
(A) Baking powder
(B) Yeast
(C) Air
(D) Steam
172. : Shortening in bakery products improves
(A) Tenderness and texture
(B) Color
(C) Flavor only
(D) Nutritional value
173. : Staling of bread is due to
(A) Retrogradation of starch
(B) Microbial spoilage
(C) Loss of protein
(D) Moisture addition
174. : Whole wheat flour contains
(A) Bran, germ, and endosperm
(B) Endosperm only
(C) Germ only
(D) Bran only
175. : The process of preheating ovens before baking is called
(A) Preheating
(B) Proofing
(C) Conditioning
(D) Tempering
176. : Enrichment of flour involves adding
(A) Vitamins and minerals
(B) Sugar
(C) Fat
(D) Fiber only
177. : The by-product of wheat milling used for livestock feed is
(A) Bran
(B) Gluten
(C) Flour dust
(D) Malt
178. : The baking time and temperature depend on
(A) Product size and type
(B) Oven color
(C) Room humidity only
(D) Air pressure
179. : The main cereal used in breakfast flakes is
(A) Corn
(B) Rice
(C) Wheat
(D) Oats
180. : The compound responsible for rancid flavor in stored flour is
(A) Free fatty acids
(B) Alcohols
(C) Acetone
(D) Proteins
181. : The pigment responsible for the yellow color of wheat flour is
(A) Carotenoid
(B) Chlorophyll
(C) Anthocyanin
(D) Tannin
182. : The fermentation process in sourdough bread involves
(A) Yeast and lactic acid bacteria
(B) Only yeast
(C) Only bacteria
(D) Mold
183. : Gluten-free bakery products are made from
(A) Rice and corn flour
(B) Wheat flour
(C) Rye
(D) Barley
184. : The main purpose of emulsifiers in bakery is
(A) Improve texture and shelf life
(B) Add color
(C) Reduce calories
(D) Increase sweetness
185. : Baking soda is chemically known as
(A) Sodium bicarbonate
(B) Potassium carbonate
(C) Calcium carbonate
(D) Sodium chloride
186. : The rate of fermentation in dough is affected by
(A) Temperature and sugar concentration
(B) Color of flour
(C) Type of oven
(D) Amount of air
187. : The water absorption capacity of flour depends on
(A) Protein content
(B) Color
(C) Fat content
(D) Sugar level
188. : The equipment used for mixing bakery dough is called
(A) Dough mixer
(B) Roller
(C) Proofer
(D) Oven
189. : The term “oven spring” refers to
(A) Rapid rise of dough during early baking
(B) Cooling of bread
(C) Proofing process
(D) Mixing stage
190. : Crust formation in bread occurs due to
(A) Evaporation of surface moisture
(B) Protein denaturation
(C) Gluten breakdown
(D) Fat oxidation
191. : The shelf life of bread can be increased by
(A) Using antifungal agents like calcium propionate
(B) Adding sugar
(C) Decreasing protein
(D) Baking at lower temperature
192. : The main cause of mold spoilage in bakery products is
(A) Improper storage humidity
(B) Excess sugar
(C) High protein
(D) Gluten strength
193. : Cookies differ from cakes mainly in
(A) Lower moisture content
(B) Higher sugar
(C) More eggs
(D) Less fat
194. : The enzyme that breaks down protein during dough fermentation is
(A) Protease
(B) Lipase
(C) Amylase
(D) Oxidase
195. : The primary function of salt in bread dough is
(A) Strengthen gluten and control yeast activity
(B) Add sweetness
(C) Act as a preservative
(D) Change color
196. : Bread is baked at an internal temperature of approximately
(A) 95–98°C
(B) 60°C
(C) 120°C
(D) 45°C
197. : The main objective of bakery processing is to
(A) Produce palatable, nutritious, and safe products
(B) Reduce cost
(C) Change grain color
(D) Remove nutrients
198. : The outermost layer of a wheat grain is called
(A) Bran
(B) Endosperm
(C) Germ
(D) Aleurone layer
199. : The main protein present in wheat responsible for dough formation is
(A) Gluten
(B) Albumin
(C) Casein
(D) Collagen
200. : The main carbohydrate in cereals is
(A) Starch
(B) Cellulose
(C) Pectin
(D) Dextrin
201. : The process of converting grain into flour is known as
(A) Milling
(B) Fermentation
(C) Blanching
(D) Toasting
202. : The endosperm of wheat contains mainly
(A) Starch and proteins
(B) Fat and fiber
(C) Vitamins
(D) Pigments
203. : The germ portion of cereal grain is rich in
(A) Fat and vitamins
(B) Fiber
(C) Starch
(D) Water
204. : Leavening in bread is caused by
(A) Carbon dioxide produced by yeast
(B) Oxygen absorption
(C) Evaporation of water
(D) Addition of air
205. : The main microorganism used in bread making is
(A) Saccharomyces cerevisiae
(B) Lactobacillus bulgaricus
(C) Streptococcus lactis
(D) Aspergillus niger
206. : Gluten is formed when
(A) Wheat flour is mixed with water
(B) Flour is dried
(C) Flour is baked
(D) Flour is fermented
207. : The protein fraction of wheat soluble in alcohol is
(A) Gliadin
(B) Glutenin
(C) Albumin
(D) Globulin
208. : Baking powder is a mixture of
(A) Sodium bicarbonate and acid salts
(B) Yeast and sugar
(C) Salt and starch
(D) Enzymes
209. : The ideal temperature for yeast fermentation in dough is around
(A) 27–30°C
(B) 10°C
(C) 40°C
(D) 55°C
210. : The term “proofing” in bread making refers to
(A) Fermentation of dough
(B) Mixing of ingredients
(C) Baking stage
(D) Cooling process
211. : The main purpose of adding sugar in bakery products is
(A) Flavor and fermentation aid
(B) Coloring only
(C) Moisture reduction
(D) Preservative
212. : The main gas responsible for dough rising is
(A) Carbon dioxide
(B) Oxygen
(C) Nitrogen
(D) Hydrogen
213. : The process of heating dough to form bread is called
(A) Baking
(B) Toasting
(C) Drying
(D) Steaming
214. : The enzyme that converts starch into maltose during fermentation is
(A) Amylase
(B) Lipase
(C) Protease
(D) Maltase
215. : The main cereal used for bread production is
(A) Wheat
(B) Maize
(C) Rice
(D) Barley
216. : The structure of bread crumb depends mainly on
(A) Gluten strength
(B) Water temperature
(C) Baking time
(D) Fat content
217. : Maillard browning in baked products is due to the reaction between
(A) Amino acids and reducing sugars
(B) Acids and fats
(C) Minerals and proteins
(D) Water and sugar
218. : The moisture content of flour is generally around
(A) 12–14%
(B) 5%
(C) 25%
(D) 30%
219. : The flour with high protein content is used for making
(A) Bread
(B) Cakes
(C) Biscuits
(D) Pastry
220. : The primary leavening agent in cakes is
(A) Baking powder
(B) Yeast
(C) Air
(D) Steam
221. : Shortening in bakery products improves
(A) Tenderness and texture
(B) Color
(C) Flavor only
(D) Nutritional value
222. : Staling of bread is due to
(A) Retrogradation of starch
(B) Microbial spoilage
(C) Loss of protein
(D) Moisture addition
223. : Whole wheat flour contains
(A) Bran, germ, and endosperm
(B) Endosperm only
(C) Germ only
(D) Bran only
224. : The process of preheating ovens before baking is called
(A) Preheating
(B) Proofing
(C) Conditioning
(D) Tempering
225. : Enrichment of flour involves adding
(A) Vitamins and minerals
(B) Sugar
(C) Fat
(D) Fiber only
226. : The by-product of wheat milling used for livestock feed is
(A) Bran
(B) Gluten
(C) Flour dust
(D) Malt
227. : The baking time and temperature depend on
(A) Product size and type
(B) Oven color
(C) Room humidity only
(D) Air pressure
228. : The main cereal used in breakfast flakes is
(A) Corn
(B) Rice
(C) Wheat
(D) Oats
229. : The compound responsible for rancid flavor in stored flour is
(A) Free fatty acids
(B) Alcohols
(C) Acetone
(D) Proteins
230. : The pigment responsible for the yellow color of wheat flour is
(A) Carotenoid
(B) Chlorophyll
(C) Anthocyanin
(D) Tannin
231. : The fermentation process in sourdough bread involves
(A) Yeast and lactic acid bacteria
(B) Only yeast
(C) Only bacteria
(D) Mold
232. : Gluten-free bakery products are made from
(A) Rice and corn flour
(B) Wheat flour
(C) Rye
(D) Barley
233. : The main purpose of emulsifiers in bakery is
(A) Improve texture and shelf life
(B) Add color
(C) Reduce calories
(D) Increase sweetness
234. : Baking soda is chemically known as
(A) Sodium bicarbonate
(B) Potassium carbonate
(C) Calcium carbonate
(D) Sodium chloride
235. : The rate of fermentation in dough is affected by
(A) Temperature and sugar concentration
(B) Color of flour
(C) Type of oven
(D) Amount of air
236. : The water absorption capacity of flour depends on
(A) Protein content
(B) Color
(C) Fat content
(D) Sugar level
237. : The equipment used for mixing bakery dough is called
(A) Dough mixer
(B) Roller
(C) Proofer
(D) Oven
238. : The term “oven spring” refers to
(A) Rapid rise of dough during early baking
(B) Cooling of bread
(C) Proofing process
(D) Mixing stage
239. : Crust formation in bread occurs due to
(A) Evaporation of surface moisture
(B) Protein denaturation
(C) Gluten breakdown
(D) Fat oxidation
240. : The shelf life of bread can be increased by
(A) Using antifungal agents like calcium propionate
(B) Adding sugar
(C) Decreasing protein
(D) Baking at lower temperature
241. : The main cause of mold spoilage in bakery products is
(A) Improper storage humidity
(B) Excess sugar
(C) High protein
(D) Gluten strength
242. : Cookies differ from cakes mainly in
(A) Lower moisture content
(B) Higher sugar
(C) More eggs
(D) Less fat
243. : The enzyme that breaks down protein during dough fermentation is
(A) Protease
(B) Lipase
(C) Amylase
(D) Oxidase
244. : The primary function of salt in bread dough is
(A) Strengthen gluten and control yeast activity
(B) Add sweetness
(C) Act as a preservative
(D) Change color
245. : Bread is baked at an internal temperature of approximately
(A) 95–98°C
(B) 60°C
(C) 120°C
(D) 45°C
246. : The main objective of bakery processing is to
(A) Produce palatable, nutritious, and safe products
(B) Reduce cost
(C) Change grain color
(D) Remove nutrients