Q. Shortenings
a. Impart colour to bread
b. Provide soft texture to bread
c. Aerate dough
d. Increases the strength of bread
Answer: b
Shortening is used in baking to help make products crumbly, flaky and tender.
Q. Which amylase would you prefer for baking
a. Artificial amylase
b. Bacterial amylase
c. Salivary amylase
d. Fungal amylase
Answer: b
Many other enzymes can cut starch, not all of them survive the baking process, but maltogenic amylase does. Maltogenic amylase is a bacterial amylase. This means that it is a byproduct of bacteria.
Q. Sucrose esters are
a. Emulsifiers
b. Antimicrobial agent
c. Both a and b
d. None of the above
Answer: a
Sucrose esters are obtained by esterifying sucrose with edible fatty acids from palm oil. This enables them to be used as emulsifiers in virtually all food products. Sucrose esters are used in many applications including bakery, confectionery, cereals, dairy, ice cream and sauces.
Q. Which chemical preservative is added to tomato sauce to extend the shelf life
a. Sodium benzoate
b. Calcium propionate
c. Tocopherol
d. All of the above
Answer: a
In order to store this delicious tomato sauce for a long amount of time you will need to add sodium benzoate which is a preservative.
Q. Propionates acts as the preservatives in case of baked goods as they
- Interferes with the respiration of the molds
- Affects the cell permeability
- Cause desiccation of the cell
- All of the above
Answer: a
Calcium propionate is a food additive present in many foods, especially baked goods. It acts as a preservative to help extend shelf life by interfering with the growth and reproduction of microorganisms.
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