Statement 1: Storage life of soft baked products is generally lesser t – McqOptions

MCQOPTIONS

1.	Statement 1: Storage life of soft baked products is generally lesser than a week.Statement 2: Refrigerated dough involves releasing of carbon-di-oxide gas as one of the steps.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

No Comment Found

Related MCQs

Which of the following is true with respect to volatile by controlling oxygen content in storage?
Meats stored in _____ environment have a better color than _____
Which of the following is NOT the correct method to enhance storage?
Under hypobaric storage, when gas is in equilibrium with its surroundings, the diffusivity _____ and concentration gradient _____
Which of the following variables affect gas exchanges into and out of the package?
Which of the following is NOT delivered by the modified atmosphere (MA) or controlled atmosphere (CA)?
Modification of carbon dioxide and oxygen levels for storage is worth it only if_____
With the increase in temperature, the holding time of the dough for cooling needs to be_____
Controlled atmosphere has more oxygen than carbon dioxide.
Holding time for pasteurization is more in continuous than that in batch pasteurization.