
Quiz sobre produtos fermentados
Biology
9th Grade
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31 questions
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1.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Qual é o principal responsável pela produção de gás que expande a massa do pão?
Bactérias
Leveduras
Vírus
Fungos
2.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
O que a levedura consome da massa para produzir dióxido de carbono e álcool?
Vitaminas
Proteínas
Açúcares
Gorduras
3.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Durante o assamento do pão, qual é a principal mudança química que ocorre?
Reação de Maillard
Caramelização
Produção de cor e aroma
Fermentação alcoólica
4.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Onde se formam todos os compostos responsáveis pelo aroma do pão durante o assamento?
Na massa
No miolo
Na crosta
No fermento
5.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Por que não se pode obter pão com bom aroma sem a adequada fermentação?
Por falta de água na massa
Por insuficiência de açúcares, aminoácidos e acidez do meio
Por excesso de sal na massa
Por falta de calor no forno
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Qual é o principal componente responsável pela textura cremosa dos iogurtes?
Proteínas
Gorduras
Açúcares
Vitaminas
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
O que é adicionado aos iogurtes para dar sabor?
Corantes artificiais
Aromatizantes naturais
Conservantes químicos
Estabilizantes sintéticos
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