GATE Bakery, Pasta & Snack Food Technology: practice questions

1 · Bread-making processes: straight dough, sponge-and-dough and continuous · easy

In the sponge-and-dough method, the sponge consists of:

1. Part of the flour, water and yeast, pre-fermented
2. Only fat, sugar and eggs whipped to a foam
3. Flour and salt mixed without any water
4. All ingredients mixed together and fermented once

2 · Bread-making processes: straight dough, sponge-and-dough and continuous · medium

The Chorleywood Bread Process, developed in the UK in 1961, replaces bulk fermentation by:

1. Long sponge fermentation of part of the flour
2. Freezing the dough before proof
3. Intense mechanical mixing
4. Adding sourdough culture to the dough

3 · Dough development and fermentation · hard

A desired dough temperature is 26 °C, flour is at 30 °C, the room at 32 °C and friction 12 °C. What water temperature is needed by the three-factor rule?

1. 4 °C
2. 14 °C
3. −4 °C
4. 26 °C

4 · Staling and its control · easy

The main cause of crumb firming in bread staling is:

1. Loss of water from the loaf
2. Oxidation of flour lipids
3. Growth of mould on the crust
4. Retrogradation of amylopectin

5 · Staling and its control · medium

At which storage temperature does bread stale fastest?

1. About 0–5 °C
2. About 40 °C
3. About −20 °C
4. About 25 °C

6 · Biscuits, cookies and crackers · easy

Rotary moulding is used mainly for which biscuit doughs?

1. Laminated cracker doughs
2. Hard, elastic doughs
3. Soft, short doughs
4. Wafer batters

7 · Snack foods: chips, extruded and fried snacks · medium

Storing potatoes at low temperature before frying causes:

1. Loss of all starch from the tubers
2. Cold-induced sweetening and dark chips
3. Higher specific gravity and paler chips
4. Faster sprouting and green chips

8 · Deep-fat frying: heat and mass transfer and oil uptake · easy

Deep-fat frying is usually carried out at oil temperatures of about:

1. 250–300 °C
2. 60–80 °C
3. 100–110 °C
4. 150–190 °C

9 · Deep-fat frying: heat and mass transfer and oil uptake · hard

Most oil is taken up by fried foods:

1. After removal, as steam condenses
2. Only when frying oil is very fresh
3. During the first second of immersion
4. Only in foods with no water

10 · Bakery equipment and quality control · easy

A 480 g loaf has a volume of 2,400 cm³. What is its specific volume?

1. 0.2 cm³/g
2. 50 cm³/g
3. 5.0 cm³/g
4. 2,880 cm³/g