Q1. _____ which is an enzyme found in flour, is essentially required for yeast fermented foods.

1. Pectinase
2. Alpha-amylase
3. Beta amylase
4. Starch

ANSWER – B. Alpha-amylase

• Explanation: Alpha-amylase, a flour enzyme, is absolutely necessary for yeast fermented items because of its activities, which result in good fermentation and gassing power. Diastatic malt is used when the amount of alpha-amylase in flour is low. If a dough has too much diastatic malt, the crumb of the bread may become sticky or gummy. Dextrin is the name for this sticky substance.

READ MORE – Food Science & Technology (04-12-2021)

Q2. The function of yeast in bread making is to?

1. Lighten the dough
2. Impart aroma
3. Impart flavour
4. All of the above

ANSWER: D. All of the above

• Explanation: The purpose of yeast in bread manufacturing is to lighten the dough and give it a distinctive scent and flavour. Yeast is a tiny one-celled plant of the fungal order that normally multiplies through a process known as budding and generates fermentation when given the right conditions.

READ MORE – Food Science & Technology Quiz (24-12-2021)

Q3. When sugars are heated, molecules combine to form coloured substances called?

1. Crust
2. Melanoidins
3. Caramel
4. None of the above

ANSWER: C. Caramel

• Explanation – When sugar molecules are cooked, they combine to generate coloured compounds known as caramel. Sugars’ heat sensitivity, or the temperature at which they start to caramelise, varies. Lactose and sucrose are the least sensitive, whereas fructose, maltose, and dextrose are the most sensitive. Fructose and dextrose become less sensitive as the pH of the sugar solution is reduced.

READ MORE – Food Science & Technology Quiz (14-12-2021)

Q4. Cooling before normal cold storage is done immediately after harvesting by use of a cold water spray, a practice referred to as ______.

1. Chilling
2. Hydrocooling
3. Freezing
4. Freeze-drying

ANSWER: B. Hydrocooling

• Explanation: Hydrocooling: Immediately after harvesting, a cold-water spray is used to chill the produce before it is put into standard cold storage, a process known as hydro cooling. Freshening leafy veggies with a water spray helps keep them cool and helps them last longer. Temperatures between 2.2 and 4.4°C cause potatoes to become sweet. Before being stored, sweet potatoes and onions are given unique curing processes.

READ MORE – Food Science & Technology Quiz (04-11-2021)

Q5. The method in which heat is applied and the chamber is pressurized to a predetermined level, then the pressure is released instantaneously to dry vegetables is ____.

1. Explosive puffing
2. Freeze-drying
3. Kiln drying
4. Power drying

ANSWER: A. Explosive puffing

• Explanation – Explosive puffing can be used to dry a variety of crops. Small chopped, partially dried vegetable pieces are usually inserted in a confined rotating chamber. Heat is delivered to the chamber, which is then compressed to a certain level before being released instantly. It causes further water loss, but more importantly, it causes the product to develop a porous network of capillaries. The enhanced porosity makes drying easier and allows for better reconstitution.

READ MORE – Food Science & Technology Quiz (03-01-2021)

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