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ICAR AIEEA-PG / PGS Bakery, Pasta & Snack Food Technology: practice questions

ICAR AIEEA-PG / PGS — Code 18 Food Science Technology · India · ICAR through the National Testing Agency

Original practice questions written to the published syllabus · not past papers
10worked here, free
62written to this exam in this subject
12syllabus units

What this subject covers

The science of bread, biscuits, cakes, pasta and snacks: ingredient functions, dough development, fermentation, baking, staling, and frying of snacks, with the defects and their causes.

In the exams: GATE XE-G Section 3 (bread, biscuits, extruded products, potato chips); ICAR AIEEA-PG Code 18 Unit III (cereals and bakery products)

What ICAR AIEEA-PG / PGS asks from it

ICAR AIEEA-PG / PGS — Code 18 Food Science Technology

Unit III technology of cereals and bakery products: bread, biscuits, cakes, pasta, noodles and snacks, improvers, defects and quality evaluation.

Where the 62 questions fall

How our questions for ICAR AIEEA-PG / PGS spread across the units of Bakery, Pasta & Snack Food Technology. Difficulty: 27 easy, 27 medium, 8 hard.

Functions of bakery ingredients: flour, water, yeast, salt, sugar, fat and improvers7
Baking: heat transfer and physicochemical changes6
Biscuits, cookies and crackers6
Cakes and batters6
Pasta and noodle technology6
Bread-making processes: straight dough, sponge-and-dough and continuous5
Dough development and fermentation5
Snack foods: chips, extruded and fried snacks5
Deep-fat frying: heat and mass transfer and oil uptake5
Staling and its control4
Bakery equipment and quality control4
Gluten-free and high-fibre bakery products3

10 practice questions, worked

Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.

1 · Functions of bakery ingredients: flour, water, yeast, salt, sugar, fat and improvers · medium

Sugar tenderises bakery products mainly because it:

  1. Reacts with fat to form an emulsifier
  2. Forms complexes with amylose that soften the crumb
  3. Breaks disulphide bonds in gluten directly
  4. It competes with flour for water
Answer and working

D. It competes with flour for water

Emulsifiers complex amylose; reducing agents break disulphide bonds.

Further reading: Cauvain and Young, Technology of Breadmaking

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
Answer and working

C. Intense mechanical mixing

High-speed mixing (about 11 Wh/kg) with an oxidant develops the dough.

Further reading: Cauvain and Young, Technology of Breadmaking

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
Answer and working

A. 4 °C

3 × 26 − (30 + 32 + 12) = 78 − 74 = 4 °C, showing why chilled water is needed in hot climates.

Further reading: Pyler and Gorton, Baking Science and Technology

4 · Dough development and fermentation · easy

Final proof of bread dough is commonly carried out at about:

  1. 60 °C and 100% RH
  2. 35–40 °C and 80–85% RH
  3. 20 °C and 40% RH
  4. 4 °C and 90% RH
Answer and working

B. 35–40 °C and 80–85% RH

Warm humid conditions speed yeast and prevent skinning.

Further reading: Pyler and Gorton, Baking Science and Technology

5 · Baking: heat transfer and physicochemical changes · easy

The centre of a bread loaf during baking reaches about:

  1. 95–98 °C
  2. 60–65 °C
  3. 150–160 °C
  4. 120–130 °C
Answer and working

A. 95–98 °C

Moist crumb cannot exceed the boiling point of water by much; the crust is hotter.

Further reading: Cauvain and Young, Baked Products

6 · Baking: heat transfer and physicochemical changes · easy

Crust colour in bread comes mainly from:

  1. Coagulation of gluten proteins
  2. Maillard reactions and caramelisation
  3. Gelatinisation of crumb starch
  4. Oxidation of flour carotenoids
Answer and working

B. Maillard reactions and caramelisation

Surface temperatures above 100 °C drive browning reactions.

Further reading: Cauvain and Young, Baked Products

7 · Staling and its control · medium

Stale bread can be refreshed temporarily by heating because heat:

  1. Adds moisture to the crumb
  2. Kills staling bacteria
  3. Melts amylopectin crystals
  4. Converts starch to sugar
Answer and working

C. Melts amylopectin crystals

Above about 60 °C the crystals melt and crumb softens until it cools again.

Further reading: Cauvain and Young, Baked Products; Delcour and Hoseney

8 · Biscuits, cookies and crackers · hard

A cookie is 75 mm wide and 9 mm thick. What is its spread ratio?

  1. 8.3
  2. 6.0
  3. 0.12
  4. 84
Answer and working

A. 8.3

75/9 = 8.33. 0.12 inverts the ratio.

Further reading: Manley's Technology of Biscuits, Crackers and Cookies

9 · 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
Answer and working

B. Cold-induced sweetening and dark chips

Reducing sugars accumulate; reconditioning at about 15–20 °C reduces them.

Further reading: Lusas and Rooney, Snack Foods Processing

10 · 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
Answer and working

D. 150–190 °C

Vacuum frying uses lower temperatures.

Further reading: Lusas and Rooney, Snack Foods Processing; FSSAI frying oil guidance

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Read the subject

Bakery, Pasta & Snack Food TechnologyThe full study manual, free ICAR AIEEA-PG / PGSFormat, sections and how it has changed

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Bakery, Pasta & Snack Food Technology for other exams

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