
Sourdough Fermentation and Microbial Diversity
Interactive Video
•
Biology
•
9th - 10th Grade
•
Hard

Patricia Brown
FREE Resource
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10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are the three basic ingredients of sourdough bread?
Flour, salt, and yeast
Flour, yeast, and water
Flour, salt, and water
Flour, sugar, and water
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main difference between commercial yeast and those found in artisanal sourdough starters?
Commercial yeast ferments quickly with limited flavors
Artisanal yeast ferments quickly with limited flavors
Artisanal yeast ferments quickly with diverse flavors
Commercial yeast ferments slowly with diverse flavors
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which type of bacteria is primarily involved in the sourdough fermentation process?
Lactic acid bacteria
Acetic acid bacteria
Butyric acid bacteria
Propionic acid bacteria
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What role do lactic acid bacteria play in sourdough fermentation?
They provide nutrients for yeast growth
They produce gas to help the bread rise
They prevent the growth of harmful bacteria
They produce acids that give sourdough its flavor
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What was the purpose of the experiment conducted in the western districts of Victoria?
To compare different sourdough recipes
To measure the fermentation speed
To identify the source of yeast and bacteria
To test the flavor of different grains
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What was observed by the end of the first day of the experiment with the grain?
The culture had fully fermented
The culture had a pleasant aroma
The culture showed no microbial activity
Bubbles appeared on the culture's surface
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a potential source of yeast and bacteria in sourdough starters?
Only from the water used
From the air and environment
Only from the flour used
From the salt used
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