Bread Industry

Q.

The bread or idli dough rises because of

1. heat

2. grinding

3. growth of yeast cells

4. kneading

Q.

What is the role of yeast in bread baking?

1. Sweetening

2. Salting

3. Leavening

4. Softening

Q.

How is yogurt made?

Q.

The following is used in preparation of curd:

1. fungi

2. yeast

3. Lactobacillus bacteria

4. any bacteria

Q.

Does vinegar kill the Flu virus?

Q.

Comment on the following :

(a) Denitrifying bacteria are a blessing as well as a curse to farmers.

(b) Yeast is used in bakeries and breweries.

Q.

What is a parasite?

Q. Give the scientific names of torula yeast and bakers yeast.

Q. ........... is used in the making of bread and yoghurt.

1. Virus
2. Bacteria
3. Yeast
4. Protozoa

Q. Choose the characteristics of Fungi from the given options.

1. They get nutrients and energy by absorbing/ digesting the surface they live.
2. Most of these reproduce by spores.
3. Most of them are many-celled (multicellular).
4. All of the above.

Q.

Bread becomes porous due to the release of CO2 by the action of

1. virus

2. yeast

3. bacteria

4. protozoans

Q. Study the following flow chart depicting the formation of curd from milk, identify the missing parts $X$ and $Y$.

1. $X-$ Lactic acid, $Y-$ Vitamin $B_2$
2. $X-$ Gluconic acid, $Y-$ Vitamin $B_1$
3. $X-$ Lactic acid, $Y-$ Vitarhin $B_{12}$
4. $X-$ Citric acid, $Y-$ Vitamin $C$

Q. Bread dough rises because of the action of

1. Heat
2. Kneading
3. Bacteria
4. Yeast

Q. Which one is used for preparation of bread?

1. Lactobacillus
2. S. cerevisiae
3. Streptobacillus
4. Aspergillus

Q. Pseudomycelium is formed in –

1. Yeast
2. Rhizopus
3. Mushroom
4. Puccinia

Q. Leavened bread is produced with the help of .

1. S. cerevisiae
2. P. putida
3. A. oryzae

Q. Visit any bakery or milk chilling center near to your school with the help of your teacher or parents. Learn bout some techniques to culture and usage of some microorganisms and prepare a note on them.

Q.

What results in dough formation when atta or maida is mixed with yeast?

1. Nitrogen gas released during respiration of yeast
2. Carbon dioxide gas released during respiration of yeast
3. Water vapour released during respiration of yeast
4. None of these

Q. Baker's yeast is?

1. S. ludwingii
2. S. octosporus
3. Schizosaccharomyces
4. S. cerevisae

Q.

1. Both are unicellular
2. Both are prokaryotes
3. Both are capable of causing fermentation
4. Both produce spores

Q. Streptococcus lactis is responsible for

1. Tanning of leather
2. Conversion of molasses into alcohol
3. Conversion of milk into curd
4. Flavouring the leaves of tea and tobacco

Q. Answer the following.

Q. Rewrite the following statement using the correct of the option and explain the completed statement.

1. Gluconic acid
2. Coagulation
3. Amino acid
4. Acetic acid

Q.

Yeast is used in making of bread.

1. True
2. False

Q.

Leavened bread is produced with the help of

1. Yeast

2. Rhizopus

3. Neurospora

4. Lactobacillus

Q.

While baking cakes, yeast reproduces rapidly and produces ___ gas.

1. nitrogen

2. carbon dioxide

3. oxygen

4. hydrogen

Q. The pores in the bread are formed due release of which gas?

1. Oxygen
2. Nitrogen dioxide
3. Nitrogen
4. Carbon dioxide