Q1. One of the most common methods used by consumers to make an assessment of bread quality is the ________.

1. Seed displacement
2. Puncture test
3. Squeeze test
4. Crispiness testing

ANSWER: C. Squeeze test

• Explanation: The ‘squeeze test’ is one of the most prominent procedures used by customers to judge the product quality. This is especially true when it comes to wrapped bread. They do this in order to obtain a sense of how fresh the product is. The bread is usually cold on the shop shelf, but customers have discovered that fresh bread is simple to squeeze and will spring back to its normal shape once the compressing force is released.

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Q2. The addition of _____ to meat forms a warmed-over flavour.

1. Nitrite
2. Phosphate
3. Chlorine
4. None of the above

ANSWER: A. Nitrite

• Explanation: In the curing of various meat products, sodium nitrite (NaNO2) and sodium nitrate (NaNO3) are utilized. The effects of nitrite can be divided into three categories: inhibiting the growth of food poisoning bacteria like Clostridium botulinum and certain spoilage organisms, stabilizing the pink color of meat by forming the nitrosohemochrome complex, and contributing to flavour development by inhibiting oxidation and forming the so-called “warmed-over flavour.”

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

Q3. The most commonly encountered manual method for measuring baked product volume is using?

1. Laser sensor
2. Seed displacement
3. Munsell chip system
4. C cell

ANSWER: B. Seed displacement

• Explanation – The seed displacement method is the most popular method for determining product volume. Seeds, mainly rape or canola seeds or pearled barley, are used instead of liquid in this situation. The seed will be placed in a box of known volume, and the weight of seed necessary to just fill the box will be recorded. The seed is poured back into the box once the sample has been injected. The product’s volume is equal to the volume of seed displaced. The higher the product volume, the more seed that is displaced.

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Q4. In baking, interests lie mainly in the red-yellow part of the colour spectrum for ______.

1. Crust colour
2. Crumb colour
3. Crumb brightness
4. All of the above

ANSWER: – A. Crust colour

• Explanation: Comparisons with conventional colour charts, such as the Munsell chip system, or the use of Tristimulus colorimeters can be used to identify product colour. The primary idea of Tristimulus readings is to be able to communicate a specific colour using three attributes: one from a 0–100 scale that represents black to white, another from red to green hues, and the third from yellow to blue. In baking, mostly the red-yellow region of the colour spectrum for crust colour is of importance.

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Q5. ______ can be determined by removing the compressing force and measuring the degree to which the sample recovers, usually after a fixed time.

1. Resilience data
2. Sample springiness
3. Chewiness
4. Both A and B

ANSWER – D. Both A and B

• Explanation – By reducing the compressing force and evaluating the degree to which the sample rebounds, generally after a set amount of time, resilience data or sample springiness may be calculated. The sample’s capacity to recover is influenced to some extent by the amount of compressing force applied initially. The higher the compressing force, the less likely the sample will be resilient.

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

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