Q1. The moisture content for maize should not be more than?

1. 8.4%
2. 9.8%
3. 13.5%
4. 22%

ANSWER: C. 13.5%

• Explanation – The moisture content for maize should not be more than 13.5%. The moisture content of the grain is a significant component that can promote mold formation. As a result, the raw materials must be mold-free or below the maximum permitted level of 20 ppb. Maize and soya should have a moisture content of no more than 13.5 percent and 11.5 percent, respectively. Because excess moisture encourages the growth of mold and mycotoxins, this is an important control point.

READ MORE – Food Science & Technology Quiz (05-02-2022) 

Q2. The gluten proteins contribute around ________ of the total wheat proteins.

1. 60-65%
2. 70-75%
3. 80-85%
4. 50-55%

ANSWER –  C. 80-85%

• Explanation: Glutenin and gliadin are two protein strands found in gluten. Gluten also gives the product a chewy and pleasant feel. The quantity and quality of wheat protein have an impact on the bread-making quality of wheat flour. Gluten proteins make up about 80% to 85% of total wheat proteins and are the primary storage protein in wheat.

READ MORE – Food Science & Technology Quiz (15-02-2022)

Q3. For the development of bread, the gluten should have the glutenin and gliadin properly mixed in _____ proportion.

1. 1:2
2. 1:1
3. 2:1
4. 2:3

ANSWER: B. 1:1

• Explanation: Gluten has a unique amino acid structure, and it has a large amount of hydroxyl amino acids and glutamines, which help it to bind to water. The cohesion and adhesion properties of gluten polypeptide are aided by hydrogen bonding between glutamine and hydroxyl residues. Glutenin and gliadin should be appropriately blended in 1:1 proportion with adequate kneading circumstances and the appropriate amount of water for the formation of bread.

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Q4. The gluten-free bread has?

1. Shorter shelf life
2. Dry texture
3. Inferior quality
4. All of the above

ANSWER: D. All of the above

• Explanation – The bulk of gluten-free loaves on the market are of lower quality than their gluten-containing equivalents. Gluten-free bread has a lower shelf life than regular bread. After baking, the crumb is wet; it adheres together and dries quickly. It becomes harsh, crumbly, and crumbly, and eventually disintegrates. These are some of the concerns that must be addressed in gluten-free bread through proper processing and the use of hydrocolloids.

READ MORE – Food Science & Technology Quiz (05-01-2022)

Q5. The trees should be at least _____ away from the food production and storage facility.

A. 10 m
B. 20 m
C. 30 m
D. 40 m

ANSWER: A. 10 m

• Explanation: The GMP infrastructure, which includes the premises; the placement of the premises is a crucial part of GMP. Food processing facilities should be built away from contaminated areas and industries. Both the external and interior structures of the food sector should be constructed with great care and precision. All manufacturing and storage buildings should have a 45-cm-wide buffer zone around them. The distance between the trees and the production and storage facility should be at least 10 meters.

READ MORE – Food Science & Technology Quiz (03-03-2022)

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