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Unit Operations Evaporation in Food Engineering
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STATEMENT_1:_CANNED_DOUGH_IS_FROZEN_BELOW_0_DEG_C...
1.
STATEMENT_1:_CANNED_DOUGH_IS_FROZEN_BELOW_0_DEG_C.?$
A.
B.
True, False
C.
True, True
Answer» C. True, True
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STATEMENT_1:_CANNED_DOUGH_IS_FROZEN_BELOW_0_DEG_C.?$
With the increase in temperature, the holding time of the dough for cooling needs to be_____$
Proper conditioning of the dough at temperatures such as -7 deg C to -5 deg C are required to be maintained so that _____ is formed that prevents baked products from appearing glass-like.$
Controlled atmosphere has more oxygen than carbon dioxide.
Modification of carbon dioxide and oxygen levels for storage is worth it only if_____
After phosphate dodecahydrate has been formed, the dough can be stored for more than 12 weeks.
Proofing allows the required chemical reactions to take place to allow enough CO<sub>2</sub> to leave the container and make the dough to fill the container so as to close the gas vents?
Statement 1: Proofing is making the dough water proof.
Which of the following is a reason for the rejection of baked goods?
Phosphate based leavening agents in dough crystallize.
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