Chapter 7 BREAD MCQs

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1. . Gluten is composed of Glutenin and:





2. . Amylose and amylopectin are components of:





3. . Amylose is example of:





4. . Saccharomyces cerevisiae belongs to:





5. . Yeast ferments sugars to produce gas:





6. . The alcohol produced in dough fermentation process is:





7. . Starch is gelatinized on:





8. . Dough is strengthened by:





9. . Crust color of bread is developed due to:





10. . Common preservative used to control Ropiness of bread is:





11. . Baking temperature for bread is:





12. . Browning of bread is achieved by:





13. . Relative humidity is maintained at during proofing process:





14. . Excess CO2 is removed from dough by process of:





15. . Dough attains maximum volume in:





16. . Moisture loss is reduced and bread becomes soft by application of:





17. . Normal fermentation period in hour:





18. . Flat bread is also called as:





19. . Baking temperature of burger is:





20. . Bread shelf life can be extended by:





21. . Firming of bread during storage is called:





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