Class 11 Food Processing Chapter 3 Fundamentals of Bread Making

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Class 11 Food Processing Chapter 3 Fundamentals of Bread Making

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Fundamentals of Bread Making

Chapter: 3

SESSION 1: INGREDIENTS AND THEIR ROLE IN BREAD MAKING

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I. Multiple choice Questions:

1. Which of the following is responsible for elasticity of the dough?

(a) Choux pastries.

(b) Starch.

(c) Fat.

(d) Carbon di oxide.

Ans: (b) Starch.

2. Which of the following is an essential ingredient for bread making?

(a) Yeast.

(b) Sugar.

(c) Milk.

(d) Salt.

Ans: (a) Yeast.

3. Strong flour is recommended for bread preparation due to its:

(a) Low protein content.

(b) High protein content.

(c) Ease of handling.

(d) Low starch content.

Ans: (b) High protein content.

4. Hardness of water must not exceed which of the following value?

(a) 100 ppm.

(b) 200 ppm.

(c) 300 ppm.

(d) 400 ppm.

Ans: (a) 100 ppm.

5. Which of the following promotes yeast multiplication?

(a) Hot water.

(b) Cold water.

(c) Lukewarm water.

(d) None of the above.

Ans: (c) Lukewarm water.

II. Mark the statement True or False

1. Breads are made by a fermentation process.

Ans: True.

2. Gluten is developed during baking of the dough.

Ans: False.

3. White bread has 5 to 12% milk solids.

Ans: False.

4. Hardness of water affects the bread quality.

Ans: True.

5. Yeast is the multiple cell micro-organisms.

Ans: False.

III. Fill in the blanks

1. During fermentation yeast consume the sugar and converts it into water, ____________ and alcohol.

Ans: Carbon dioxide.

2. Naturally present sugars of the flour are sucrose and ____________.

Ans: Maltose.

3. Gluten protein is made up of gliadin and the ____________.

Ans: Glutenin.

4. Hardness and __________ of water plays an important role in bread making.

Ans: pH.

5. Eggs can be used as the bread improver at the rate of _____________.

Ans: 4 to 6%.

IV. Very short answer type questions:

1. Enlist the essential and optional ingredients for bread preparation.

Ans: Essential ingredients:

(i) Flour.

(ii) Yeast.

(iii) Water.

Optional ingredients:

(i) Sugar.

(ii) Salt.

(iii) Milk.

(iv) Shortenings.

(v) Eggs.

2. List down types of yeast and difference among them. 

Ans: (i) Active dry yeast: Mixture of yeast with corn flour which is pressed into cakes and then dried and packed.

(ii) Compressed yeast: Cream yeast is compressed into blocks with all water removed.

(iii) Instant yeast: Inactive form of yeast and activated by addition of moisture, warmth, sugar and flour.

(iv) Cream yeast: Fluid yeast having 15–20 % yeast and 80–85 % water.

3. How sugar affects the texture and color of the bread?

Ans: Sugar is an integral part of most of the bakery and pastry products. It acts as a sweetener and plays a role in the development of taste, texture, flavour and appearance of baked products. It contributes to the golden-brown outer crust of the bread.

4. How water affects the quality of bread? 

Ans: Water is needed in the formation of dough having viscoelastic properties. The consistency of the dough is related to its water content. Quality of water namely, hardness and pH of water, plays an important role in bread making. A water of hardness not exceeding (100 ppm) is suitable for use in baking. Excessively hard water is undesirable because it retards fermentation by tightening the gluten structure too much. Temperature of water also affect the rate of fermentation. Use of lukewarm water for yeast fermentation is recommended.

5. What will happen if you add higher quantity of salt while dough preparation? 

Ans: High salt content produces dense structure of gluten with low gas production and dark crust color.

SESSION 2: BREAD DOUGH PREPARATION

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