Q. Which of the following is an important criteria for the packaging of a food material?

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Q. Statement 1: Packaging material test is followed by formed container test.
Statement 2: Compression, impact and vibration and drop tests and standard/offset methods are some of the test for _____

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Q. When the protein content is reduced, the moisture content is harder to control.

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Q. Statement 1: α- amylase increases in the harvested grain which turns wet.
Statement 2: Damaged starch has _____ α- amylase.

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Q. The physical property that influences the deterioration of grain is _____

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Q. Statement 1: Heat from external sources penetrates into the grain bulk at a very slow rate.
Statement 2: Heat generated by microbes affects grain to a larger extent than the daily temperature fluctuations.

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Q. With the increase in temperature, the amount of relative moisture in the atmosphere decreases.

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Q. Which of the following factor affects the moisture content in a grain bulk?

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Q. In aerobic respiration, hexose decomposes to carbon-di-oxide + Ethyl alcohol + Energy.

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Q. Aerobic respiration leads to loss of moisture, rise in carbon-di-oxide and increase of temperature of grain.

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Q. Statement 1: Grains are identifiable by their unique volatile organic compounds.
Statement 2: Wheat that survives in Britain might not survive in the USA.

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Q. For control of insects and mites in grains, fumigation is done. What factor does the toxicity of fumigation depend on?

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Q. 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.

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Q. Which of the following steps is NOT a step in the making of refrigerated dough?

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Q. The dough, in refrigerated dough making is stacked and packed in _____

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Q. The disc shaped dough is dusted with rice flour to ______

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Q. Phosphate based leavening agents in dough crystallize.

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Q. Which of the following is a reason for the rejection of baked goods?

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Q. Statement 1: Proofing is making the dough water proof.
Statement 2: Proofing increases the temperature of the dough from 7-10 °C to 14-20 °C.

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Q. Proofing allows the required chemical reactions to take place to allow enough CO₂ to leave the container and make the dough to fill the container so as to close the gas vents.

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