Q1. Angel And Sponge Cakes Are?

A. Yeast-Raised Products
B. Chemically Leavened Products
C. Air-Leavened Products
D. Partially Leavened Products

ANSWER – C. Air-Leavened Products

• Explanation  – Angel Food Cakes, Sponge Cakes, And Other Similar Baked Goods Are Usually Made Without Yeast Or Chemical leaveners. They Are Instead Leavened By Air Trapped In The Product As A Result Of Vigorous Pounding. Angel And Sponge Cakes Are Air-Leavened Products.

READ MORE – FOOD TECHNOLOGY (16/06/2021)

Q2. ‘Dhurrin’ Is Found In?

A. Rice
B. Millet
C. Sorghum
D. Oat

ANSWER: C. Sorghum

• Explanation: During Development, Sorghum Biosynthesizes And Accumulates The Protective Chemical Dhurrin. Dhurrin Is A Cyanogenic Glycoside. The Cyanogenic Potential Of Cyanogenic Glucosides Found In Large Concentrations In The Edible Sections Of Agricultural Plants Poses A Health Concern To People.

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

Q3. The Main Polyphenol Found In Quinoa?

A. Kaempferol And Quercetin
B. Ferulic Acid
C. Polyphenolase
D. All Of The Above

ANSWER – A. Kaempferol And Quercetin

• Explanation- Quinoa Has A Lot Of Flavonoids, Which Were The Most Common Phenolic Chemicals. The Flavonoids Quercetin And Kaempferol Glycosides Made Up The Majority Of The Flavonoids Found In Quinoa. Quinoa Products’ Flavonoid Components, Which Have Been Linked To Health Benefits, Are Bioaccessible Following Efficient Digestion By Digestive Enzymes And Are Available For Subsequent Absorption In The Colon.

READ MORE – FOOD TECHNOLOGY (06/07/2021)

Q4. For Manufacturing Of Biscuits, The Wheat Variety Used Is?

A. Soft Wheat
B. Hard Wheat
C. Durum Wheat
D. Other

ANSWER – A. Soft Wheat

• Explanation- Soft Wheat Is A Type Of Wheat That Produces Flour That Is Much More Fluffy And Soft, As Well As Gluten That Is More Extensible And Less Elastic. The Flour Is Classified As Middling Or Weak. These Are The Flours That Are Used To Make The Majority Of Biscuits.

READ MORE – FOOD TECHNOLOGY (16/05/2021)

Q5. Kafirin Is?

A. Antinutrient Present In Oats
B. Sorghum Protein
C. Antinutrient Present In Pearl Millets
D. Fungus Grown On Rye

ANSWER: B. Sorghum Protein

• Explanation: Prolamin, Also Known As Kafirin, Is The Most Abundant Protein Component In The Sorghum Kernel. Kafirin Makes Up 68–73 Percent Of Total Protein In Sorghum Wholegrain Flour And 77–82 Percent Of Total Protein In Sorghum Endosperm, Respectively.

READ MORE – FOOD TECHNOLOGY (15/07/2021)

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