In Yeast Bread Production

question 34

Multiple Choice

In yeast bread production,

• A) fermenting yeasts contribute to the unique flavor of baked products through the formation of both volatile and nonvolatile products.
• B) nonvolatile amino acids and saccharides generate flavors through the Maillard reaction.
• C) organic acids and carbonyl compounds contribute to crust flavor.
• D) a high level of acetic acid is thought to provide the unique flavor of French bread.
• E) All of these are correct.
• F) None of these are correct.

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Definitions:

Reduction Division

Another term for meiosis I, where a parent cell divides once to produce two cells, each with half the original number of chromosomes.

Chromosomes

Chromosomes are long strands of DNA, wrapped around protein, that carry hereditary information for traits and characteristics.

Sister Chromatids

Identical copies of a chromosome, connected by a centromere, that are produced during DNA replication.

Anaphase II

A stage of meiosis II where the sister chromatids are separated and pulled towards opposite poles of the cell.