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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Q. Statement 1: Canned dough is frozen below 0 °C.
Statement 2: Canned dough is frozen above -6 °C.

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Q. Proper conditioning of the dough at temperatures such as -7 °C to -5 °C are required to be maintained so that _____ is formed that prevents baked products from appearing glass-like.

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Q. With the increase in temperature, the holding time of the dough for cooling needs to be_____

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Q. After phosphate dodecahydrate has been formed, the dough can be stored for more than 12 weeks.

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