Q. Natural colorant permitted in butter
- Curcumin
- Tartrazine
- Annatto
- None of the above
Answer: c)
Annatto: It is the pigment widely used in food industries. It has two major pigments, bixin (oil soluble) and norbixin (water soluble), both gives bright orange solutions. Norbixin dissolve in soft water to colour neutral pH product, but special form are needed for hard water or acidic product.
Q. Common salt in the composition of bread acts as
- Preservative
- Tenderizer
- Leavening agent
- Anticaking agent
Answer: c
- Leavening agent, substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure. Such agents include air, steam, yeast, baking powder, and baking soda.
Q. Which of the following is being used as oxidizing agent to improve the baking quality of flour
- Calcium propionate
- Bromate
- Tricalcium phosphate
- Ethyl bromide
Answer: b
To harness the natural variability of wheat flour, bakers use chemical oxidizing agents, such as azodicarbonamide (ADA), potassium bromate and ascorbic acid, to strengthen gluten proteins.
Q. Which of the following statement is/are correct
- Bread can only be leavened by yeast
- Saccharomyces elipsoidus is the baker’s yeast
- Lipid helps in gluten development by lubricating the gluten sheet so that they slide more easily past each other for proper expansion
- All of the above
Answer: d
Many breads are leavened by yeast. The yeast most commonly used for leavening bread is Saccharomyces cerevisiae, the same species used for brewing alcoholic beverages.
Q. A thickener made from equal parts of flour and fat is called
- Roux
- Glaze
- Slurry
- None of the above
Answer: a
- Roux is flour and fat cooked together and used to thicken sauces.
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