Q1. In the bread crust, the moisture content is in the range of?

1. 5 – 7%
2. 20 – 25%
3. 12 – 17%
4. 25 – 30%

ANSWER: C. 12 – 17%

• Explanation: The moisture level of the bread crust is significantly lower than that of the crumb. The moisture content of the crust will be lower than that of the crumb when it comes out of the oven and for some time after cooling. Depending on the bread variety, crust moisture contents range from 12–17 percent, whereas bread crumb moisture contents ranging from 35–40 percent.

READ MORE – Food Science Technology Quiz (25-11-2021)

Q2. ERH is expressed on a scale of?

1. 0 – 10
2. 0 – 100
3. 0 – 1000
4. 0 – 10000

ANSWER: B. 0 – 100

• Explanation: A product’s water activity (aw), also known as its equilibrium relative humidity (ERH), is an essential factor that affects a variety of elements of its shelf life. The relationship ERH = aw 100 connects water activity with ERH. ERH is measured as a percentage on a scale of 0–100, whereas aw is measured on a scale of 0–1.

READ MORE – Food Science Technology (05-11-2021)

Q3. The method used for collecting data for ERH calculations is _____.

1. Sucrose equivalence
2. Sucrose concentration
3. Both A and B
4. None of the above

ANSWER: C. Both A and B

• Explanation – It is vital to obtain accurate data on the components in order to ensure that the ERH calculations are accurate. The data needed varies depending on the calculating technique. The sucrose equivalence and sucrose concentration procedures are the two primary approaches. The assumption in the former is that there is enough water in the recipe to solubilize all of the components.

READ MORE – Food Science Technology Quiz (15-11-2021)

Q4. The depth of bread-crust colour achieved during baking is influenced by?

1. pH
2. Moisture content
3. Temperature
4. Relative humidity

ANSWER – A. pH

• Explanation: The pH of the dough influences the depth of bread-crust colour attained during baking, with lower pHs (i.e. more acid conditions) providing darker crust colour. The darker crust frequently seen with sponge and dough or sour-dough bread is due to this impact of decreased dough pH.

READ MORE – Food Science Technology Quiz (25-10-2021)

Q5. The crust colour of bread falls in the ______ region.

1. Red yellow
2. Yellow white
3. Yellow-brown
4. Red blue

ANSWER – C. Yellow-brown

• Explanation – A firm, dry, crisp crust isn’t usually thought of as a desirable feature of a cake. Because of the component impacts, the colour of the crust varies more than the colour of the bread, although it usually falls in the yellow-brown range.

READ MORE – Food Science Technology Quiz (24-10-2021)

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