Food_Feeds (Food Technology & Allied science)
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Out of all functions mentioned below which is not the function of egg used in cakes
Leavening Agent Yeast used in baked goods is
In case of cookies dough over mixing/creaming of shortening and sugar results in
In case of baked goods which is not the function/role of shortening
In case to avoid over spreading of cookies baking pans are
Excess volume of bread as fault may be due to
Small volume of bread as fault may be due to
The desired color shade of bread crust is
The objective of intermediate proof operation in bread making is
Which of the following is function of water used in bread making
Which of the following protein control the elasticity of wheat gluten
In case of high ratio cake recipes the level of
In cake making fat forms basis for expansion and texture during baking
High level of fat in dough gives very soft texture to product because
The higher concentration of sugars in baked goods
In addition to providing sweetness to the baked products invert sugar
Which of the following function sugar perform in biscuits
The action responsible for gluten formation in hydrated dough is
The characteristic flaky structure of cream crackers produced after baking is results of
