Question:
Identify desirable quality characteristics during baking of cake, and bread:
A. Heat-induced changes at the surface
B. Retention of moisture in the interior
C. Loss of moisture from the interior
D. Gain of moisture by external surface
Select the most appropriate answer from the following options.
Identify desirable quality characteristics during baking of cake, and bread:
A. Heat-induced changes at the surface
B. Retention of moisture in the interior
C. Loss of moisture from the interior
D. Gain of moisture by external surface
Select the most appropriate answer from the following options.
A. Heat-induced changes at the surface
B. Retention of moisture in the interior
C. Loss of moisture from the interior
D. Gain of moisture by external surface
Select the most appropriate answer from the following options.
Show Hint
A well-baked loaf requires a crisp, caramelized outer crust (surface changes) and a soft, moist inner crumb (moisture retention).
Updated On: Sep 15, 2026
- A and B
- A and C
- B and C
- C and D
Show Solution
Verified By Collegedunia
The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Baking involves complex coupled heat and moisture transfer along with biochemical reactions in the dough/batter.
Step 2: Detailed Explanation:
Desirable bakery quality attributes include:
1. Heat-induced surface changes (Statement A): Crust formation, caramelization, and Maillard browning to provide golden color, crispness, and aroma.
2. Moisture retention in the interior (Statement B): Maintaining crumb moisture to ensure softness, elasticity, and delay staling.
Loss of interior moisture leads to dry, crumbly defects, while moisture gain at the surface produces a soggy crust.
Step 3: Final Answer:
Therefore, the desirable quality characteristics are statements A and B.
Baking involves complex coupled heat and moisture transfer along with biochemical reactions in the dough/batter.
Step 2: Detailed Explanation:
Desirable bakery quality attributes include:
1. Heat-induced surface changes (Statement A): Crust formation, caramelization, and Maillard browning to provide golden color, crispness, and aroma.
2. Moisture retention in the interior (Statement B): Maintaining crumb moisture to ensure softness, elasticity, and delay staling.
Loss of interior moisture leads to dry, crumbly defects, while moisture gain at the surface produces a soggy crust.
Step 3: Final Answer:
Therefore, the desirable quality characteristics are statements A and B.
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