1. What is the function of a bread improver in dough?
A. To make the dough sweeter and reduce shelf-life
B. To strengthen gluten, assist fermentation, and stimulate yeast
C. To add artificial flavors and colors to the bread
D. To replace yeast and shorten fermentation time
✅ Correct answer: B
2. What is the standard percentage of bread improver used per 1 kg of flour?
A. 0.1 – 0.3%
B. 0.5 – 1.0%
C. 0.7 – 1.5%
D. 2.0 – 3.0%
✅ Correct answer: C
3. What kind of crust does a SWEET improver produce?
A. Crispy crust
B. Hard crust
C. Thick crust
D. Soft crust
✅ Correct answer: D
4. Frozen bread improver helps create which type of crust?
A. Soft and chewy
B. Thick and dry
C. Crispy
D. Sticky
✅ Correct answer: C
5. Which of the following is NOT a function of bread improver?
A. Enhancing gluten structure
B. Stimulating yeast activity
C. Adding sweetness to the dough
D. Improving fermentation process
✅ Correct answer: C
6. What is one primary function of salt in bread making?
A. Adds bubbles and air pockets
B. Controls the fermentation process
C. Reduces gluten development
D. Makes the dough rise faster than yeast
✅ Correct answer: B
7. What is the recommended percentage of salt per 1 kg of flour?
A. 1%
B. 2%
C. 3%
D. 5%
✅ Correct answer: B
8. Which of the following is NOT a function of salt in dough?
A. Enhancing aroma
B. Weakening gluten
C. Extending shelf life
D. Controlling fermentation
✅ Correct answer: B
9. What is one major role of water in dough preparation?
A. Slows down yeast growth
B. Prevents sugar from dissolving
C. Forms gluten and hydrates proteins
D. Replaces eggs and milk
✅ Correct answer: C
10. What is the ideal percentage of water based on flour weight in bread making?
A. 30 – 35%
B. 45 – 50%
C. 55 – 60%
D. 60 – 65%
✅ Correct answer: D
11. How does bread improver affect the gluten structure?
A. It weakens the gluten strands
B. It removes gluten completely
C. It modifies gluten to retain gas during fermentation
D. It replaces gluten with other proteins
✅ Correct answer: C
12. What does enzyme supplementation in bread improver primarily support?
A. Sugar crystallization
B. Moisture loss
C. Yeast activity and fermentation
D. Coloring of the crust
✅ Correct answer: C
13. Which of the following best describes the combined action of bread
improver?
A. Gas retention, fat emulsification, dough freezing
B. Gluten conditioning, yeast stimulation, enzyme supplementation
C. Sugar reduction, salt enhancement, water elimination
D. Crust coloring, crumb drying, sugar fermentation
✅ Correct answer: B
14. What may happen if too much salt is used in dough?
A. The bread will rise too quickly
B. The gluten becomes too weak
C. The bread becomes bitter and expands more
D. The bread becomes too salty and yeast activity is inhibited
✅ Correct answer: D
15. Salt contributes to which of the following attributes of the final baked bread?
A. Bright yellow color
B. Crunchy texture
C. Aroma and shelf life
D. Increased sugar content
✅ Correct answer: C
16. Which statement about water’s role in bread dough is TRUE?
A. Water is optional if milk is used
B. Water only dissolves sugar, nothing else
C. Water controls dough temperature and helps form gluten
D. Water prevents fermentation in warm environments
✅ Correct answer: C
17. What happens if water temperature is too high during mixing?
A. The dough becomes sweeter
B. Yeast activity speeds up too much and may die
C. The gluten will not form
D. Salt becomes inactive
✅ Correct answer: B
18. Which of the following is NOT a function of water in dough?
A. Hydrating proteins
B. Dissolving sugar
C. Strengthening crust color
D. Controlling dough temperature
✅ Correct answer: C
19. Which function of salt helps develop the structure of bread?
A. Breaking down starch
B. Toughening gluten
C. Replacing yeast
D. Enhancing water absorption
✅ Correct answer: B
20. Why should water percentage be adjusted depending on room temperature?
A. Warmer rooms require less water to dissolve ingredients
B. Water keeps bread cold for longer periods
C. Water temperature affects dough temperature and yeast performance
D. Water prevents sugar from fermenting in hot weather
✅ Correct answer: C
