Question

Match List-I with List-II 

Choose the most appropriate answer from the options given below: 
 

• (A) - (II), (B) - (III), (C) - (IV), (D) - (I)
• (A) - (I), (B) - (III), (C) - (II), (D) - (IV)
• (A) - (I), (B) - (II), (C) - (IV), (D) - (III)
• (A) - (III), (B) - (IV), (C) - (I), (D) - (II)

Hint:

To solve matching questions about ingredients, focus on the most unique and primary role of each component. For example, while yeast affects volume and sugar affects flavour, sugar's most critical role is being the yeast's food (substrate), and flour's primary role is providing the structure for volume.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Each ingredient in bread making plays a specific and crucial role in the final product's characteristics. This question requires matching the ingredient to its primary function from the given list.
Step 3: Detailed Explanation:
Let's analyze the role of each ingredient:
- (A) Shortening: Fat is added to bread dough to tenderize the crumb, lubricate the gluten network, and improve the slicing quality and shelf life. Its primary role is related to the final (I) Texture.
- (B) Yeast: Yeast performs fermentation, which produces carbon dioxide for leavening. It also produces ethanol and various esters and other volatile compounds that contribute significantly to the characteristic aroma and (II) Flavour of bread.
- (C) Sugar: The primary role of sugar in a yeast-leavened dough is to act as food for the yeast. It is the (IV) Fermentation substrate that the yeast metabolizes to produce CO\(_2\) and alcohol. It also contributes to crust browning and flavour.
- (D) Flour: Flour, specifically the gluten proteins within it, forms a viscoelastic network that traps the gas produced by the yeast. The quality and quantity of this gluten are the primary determinants of the final (III) Loaf volume and structure.
Step 4: Final Answer:
Based on the analysis, the correct matches are: (A) with (I), (B) with (II), (C) with (IV), and (D) with (III). This combination is given in option (C).