1. . Gluten is composed of Glutenin and:
(A) Myoglobin
(B) Lactoglobulin
(C) Zein
(D) Gliadin
2. . Amylose and amylopectin are components of:
(A) Pectin
(B) Glycogen
(C) Starch
(D) Cellulose
3. . Amylose is example of:
(A) Monosaccharides
(B) Polysaccharides
(C) Oligosaccharides
(D) Disaccharides
4. . Saccharomyces cerevisiae belongs to:
(A) Mold
(B) Virus
(C) Bacteria
(D) Yeast
5. . Yeast ferments sugars to produce gas:
(A) CO2
(B) PO2
(C) NO2
(D) SO2
6. . The alcohol produced in dough fermentation process is:
(A) Ethyl alcohol
(B) Methyl alcohol
(C) Butyl alcohol
(D) Propyl alcohol
7. . Starch is gelatinized on:
(A) Heating
(B) Cooling
(C) Sifting
(D) Purifying
8. . Dough is strengthened by:
(A) Water
(B) Sugar
(C) Shortening
(D) Salt
9. . Crust color of bread is developed due to:
(A) Salt
(B) Sugar
(C) Margarine
(D) Yeast
10. . Common preservative used to control Ropiness of bread is:
(A) Calcium citrate
(B) Calcium nitrate
(C) Calcium propionate
(D) Calcium benzoate
11. . Baking temperature for bread is:
(A) 200 °C
(B) 150 °C
(C) 100 °C
(D) 300 °C
12. . Browning of bread is achieved by:
(A) Gelatinization
(B) Caramelization
(C) Retrogradation
(D) Polymerization
13. . Relative humidity is maintained at during proofing process:
(A) 65%
(B) 85%
(C) 75%
(D) 95%
14. . Excess CO2 is removed from dough by process of:
(A) Slicing
(B) Fermenting
(C) Punching
(D) Wrapping
15. . Dough attains maximum volume in:
(A) Baking
(B) Panning
(C) Proofing
(D) Cooling
16. . Moisture loss is reduced and bread becomes soft by application of:
(A) Benzoate
(B) Margarine
(C) Yeast
(D) Propionate
17. . Normal fermentation period in hour:
(A) 1
(B) 2-4
(C) 3-6
(D) 4-7
18. . Flat bread is also called as:
(A) Pan Bread
(B) Unleavened Bread
(C) Leavened Bread
(D) Fermented Bread
19. . Baking temperature of burger is:
(A) 150 °C
(B) 300 °C
(C) 250 °C
(D) 200 °C
20. . Bread shelf life can be extended by:
(A) Sodium Benzoate
(B) 300 °C
(C) Potassium Meta bi-sulphite
(D) Calcium Propionate
21. . Firming of bread during storage is called:
(A) Staling
(B) Scaling
(C) Gelatinization
(D) Decomposition