biology : class12 Yeast in Bread Making : Food Processing, Industrial Production, Sewage Treatment, Energy Production : Microbes in Human Welfare MCQ Questions and Answers
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Yeast in Bread Making
MCQ questions and answers.
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MCQ Questions
1. Which microorganism is commonly used in bread making?
A.
Saccharomyces cerevisiae
B.
Lactobacillus acidophilus
C.
Penicillium notatum
D.
Rhizopus stolonifer
Correct Answer:
Saccharomyces cerevisiae
Explanation:
Saccharomyces cerevisiae, commonly called baker's yeast, is used in bread making to ferment sugars in the dough.
2. What gas released by yeast makes bread dough rise?
A.
Oxygen
B.
Carbon dioxide
C.
Nitrogen
D.
Hydrogen
Correct Answer:
Carbon dioxide
Explanation:
Yeast produces carbon dioxide during fermentation, and the gas bubbles make the bread dough expand and rise.
3. What process carried out by yeast helps in bread making?
A.
Photosynthesis
B.
Fermentation
C.
Transpiration
D.
Nitrogen fixation
Correct Answer:
Fermentation
Explanation:
Yeast ferments sugars present in the dough, producing carbon dioxide that helps the dough rise.
4. Which substance in dough is mainly used by yeast during bread making?
A.
Sugar
B.
Starch only as a gas
C.
Protein
D.
Mineral salts
Correct Answer:
Sugar
Explanation:
Yeast uses available sugars in the dough as a food source during fermentation.
5. Why does bread dough become soft and spongy after yeast is added?
A.
Yeast releases oxygen into the dough
B.
Carbon dioxide bubbles become trapped in the dough
C.
Yeast removes all water from the dough
D.
Yeast changes the dough into starch
Correct Answer:
Carbon dioxide bubbles become trapped in the dough
Explanation:
Carbon dioxide released by yeast forms bubbles that remain trapped in the dough, giving baked bread a soft and spongy texture.
6. Which ingredient provides a suitable food source for yeast in bread dough?
A.
Sugar
B.
Sand
C.
Cooking oil only
D.
Table salt only
Correct Answer:
Sugar
Explanation:
Sugar provides fermentable material that yeast can break down during the bread-making process.
7. What is the main role of yeast in bread making?
A.
To make the dough rise
B.
To make the dough salty
C.
To remove gluten from flour
D.
To prevent all chemical changes during baking
Correct Answer:
To make the dough rise
Explanation:
Yeast makes the dough rise by producing carbon dioxide during fermentation.
8. Which product is formed along with carbon dioxide when yeast ferments sugar in dough?
A.
Ethanol
B.
Oxygen
C.
Ammonia
D.
Chlorophyll
Correct Answer:
Ethanol
Explanation:
Alcoholic fermentation by yeast produces ethanol and carbon dioxide from sugars in the dough.
9. Under which condition does yeast mainly ferment sugar in bread dough?
A.
Limited oxygen availability
B.
Complete absence of moisture
C.
Continuous exposure to strong sunlight
D.
Freezing conditions only
Correct Answer:
Limited oxygen availability
Explanation:
Yeast carries out fermentation when oxygen is limited, producing carbon dioxide and ethanol from sugar.
10. What happens to the carbon dioxide produced by yeast during bread making?
A.
It forms bubbles that expand the dough
B.
It turns directly into flour
C.
It removes the water from the dough
D.
It changes into oxygen before baking
Correct Answer:
It forms bubbles that expand the dough
Explanation:
The carbon dioxide produced during yeast fermentation gets trapped in the dough and causes it to expand.
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