Bread Making

Q. Baker’s yeast is also known as

1. Saccharomyces cerevisiae
2. Saccharomyces ludwingii
3. Saccharomyces octosporus
4. Schizosaccharomyces

Q.

Dough for making bread, cake and pastry is made soft and fluffy by adding _____________ .

Q. The dough used for making bread rises due to the production of

1. Carbon dioxide
2. Oxygen
3. Hydrogen
4. Alcohol

Q. The puffed up appearance of dough is due to fermentation by bacteria. Identify the gas liberated during the process.

1. Hydrogen sulphide
2. Methane
3. Carbon dioxide
4. Ammonia

Q. Colonies of yeast fail to multiply in water, but multiply in sugar solution. Give one reason for this.

Q. Baker’s yeast is also known as

1. Saccharomyces cerevisiae
2. Saccharomyces ludwingii
3. Saccharomyces octosporus
4. Schizosaccharomyces

Q. Assertion :Yeast are the best source of vitamin B complex Reason: Ashbya gossypit is filamentous yeast.

1. If both the assertion and the reason are true and the reason
   is a correct explanation of the assertion
2. If both the assertion and reason are true but the reason is
   not a correct explanation of the assertion
3. If the assertion is true but the reason is false
4. If both the assertion and reason are false

Q. Yeast raises bread dough and makes it fluffy by releasing gas.

1. oxygen
2. carbon dioxide
3. nitrogen
4. carbon monoxide

Q. In manufacturing the bread, it becomes porous due to release of CO${}_2$ by the action of

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

Q. Leavened bread is produced with the help of .

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