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WorksheetsBiotechnology in yeast-based products
Total questions: 12
Worksheet time: 6mins
What is the scientific name of yeast?
Chlamydia trachomatis
Penicillium
Helicobacter pylori
Saccharomyces cerevisae
What type of food source do the yeast used for alcoholic fermentation?
Starch or Sugars (such as glucose)
Proteins
Fats
Fibre
Which of the following is NOT the basic steps of brewing process?
Malting
Mashing
Lautering
Packaging
Malting of beer is...
Germinating the grains through steeping and kilning
Addition of hops heat
Addition of yeast
Rehydrating the dry and crushed grains
"Different strains of yeasts have different effects on the final flavor of the beer".
True
False
The aim of steeping technique is...
To prevent carbohydrate loss
To precipitate proteins
To release degradative enzymes
What effect do you think ethanol concentrations above 20% have on the enzymes in yeast?
Enzymes denatured
Enzymes activated
Enzymatic reaction increases
Nothing happens
Which one is NOT the malting factors?
quality of grains
quality of seeds
quality of yeasts
Humidity
What compound that creates the airy texture of a bread?
Ethanol
Carbon dioxide
Oxygen
Glucose
Wort is...
Buttery taste in beer
Crushed malted grains
Sweet liquid from the mash process
