Q1. Identify the correct statement among these.

1. β-lactose is sweeter than α-lactose
2. β-lactose has greater solubility than α-lactose
3. Both a and b
4. Solubility of sucrose is 1/3rd of lactose at 100 °C

ANSWER: 3. Both a and b

• Explanation: Alpha-lactose has very hard crystals and is not hygroscopic like beta-lactose (which crystallizes as a hydrate having equimolar amounts of lactose and water). The solubility of hydrous beta-lactose (which crystallizes at temperatures over 93.5 °C) is up to ten times higher than that of alpha-lactose. Beta-lactose tastes sweeter than -lactose because of its increased solubility.

READ MORE – FOOD TECHNOLOGY (26/08/2021)

Q2. _________ is the process of making small holes or cuts on the dough to make guided passage for the air to escape during baking.

1. Glazing
2. Docking
3. Creaming
4. Mixing

ANSWER: . 2Docking

• Explanation – Making small holes or incisions in the dough to create a guided passage for the air to escape while baking is known as docking or scoring. This aids in the control of the final product’s shape. After shaping or right before baking, the dough can be docked. With a fork or a roller dock, little holes can be made in the pizza foundation and tart dough. With a sharp serrated knife, bread can be docked as cuts.

READ MORE – FOOD TECHNOLOGY (06/09/2021)

Q3. The _______ of the crust is also termed as ‘bloom’.

1. Volume
2. Evenness
3. Colour
4. Character

ANSWER – 3. Colour

• Explanation: Bloom is a phrase used to describe the color of the crust. The intended color is a golden brown shade that is appealing to the eye. The color of the crust comes from the caramelization of sugars, as well as the browning reaction caused by the interaction of protein and decreasing sugar. The amount of sugar in the dough when baked, as well as the temperature at which the loaf is baked, determine the color of the crust.

READ MORE – FOOD TECHNOLOGY (16-09-2021)

Q4. Sometimes crust of bread is hard and breaks like an eggshell called as

1. Flinty crust
2. Wild break
3. Sticky crumb
4. Tunnels

ANSWER: 1. Flinty crust

• Explanation: Flinty crust is a type of bread crust that is hard and breaks like an eggshell. This is most common with strong wheat whose flour has not been sufficiently fermented. Stiff dough formation, too young dough, insufficient pan proof, and high top heat in the oven are all contributing reasons.

READ MORE – FOOD TECHNOLOGY (26/06/2021)

Q5. _________ is the process of giving the rounded dough pieces a short rest period of about 12 to 15 minutes to recover from the effects of the dividing and rounding machine.

1. Intermediate proofing
2. Moulding
3. Leavening
4. Pan proofing

ANSWER – 1. Intermediate proofing

• Explanation – The practice of providing the rounded dough pieces a short rest interval of about 12 to 15 minutes to recover from the impacts of the division and rounding machine is known as intermediate proofing. The rest interval allows the dough to relax after being subjected to a lot of punishment when being extruded from the partition pockets under high pressure. Small canvas pockets or baskets travel within an enclosed draft-free space on the intermediate proofing machine.

READ MORE – FOOD SCIENCE (25/12/2020)