Glucose is (Multiple Choice)

Glucose is
 a. also known as levulose.
  b. less sweet than sucrose.
  c. half as sweet as maltose.
  d. equally as sweet as sucrose.

Q. 2

The baking industry relies on crystalline _____ to enhance crust color, texture, and crumb, and to temper the sweetness of sucrose.
 a. glucose
  b. fructose
  c. maltose
  d. sugar alcohol

Q. 3

The basic building block of most carbohydrates is
 a. galactose.
  b. fructose.
  c. sucrose.
  d. maltose.
  e. glucose.
  f. lactose.

Q. 4

Which of the following sugars is the least sweet?
 a. sucrose
  b. glucose
  c. fructose
  d. lactose
  e. maltose

Q. 5

The major sources of sweeteners in the United States include
 a. sugar cane.
  b. sugar beets.
  c. maple trees and their sap.
  d. corn.
  e. all of the above
  f. a and b only

Q. 6

In baked goods, sugars
 a. produce a finer texture.
  b. generate the browning of crust.
  c. promote fermentation of yeast breads.
  d. extend shelf life by virtue of its ability to retain moisture.
  e. all of the above answers are correct
  f. none of the above answers is correct

Q. 7

Refrigeration speeds the staling of bread.
  Indicate whether the statement is true or false

Q. 8

Whole-wheat bread has a lower fiber content than white bread.
  Indicate whether the statement is true or false