With the increase in temperature, the holding time of the dough for cooling needs to be 

Related MCQs

• The dough, in refrigerated dough making is stacked and packed in  
• Statement 1: With the increase in temperature, the enzyme gets deactivated. Statement 2: With the increase in temperature, the enzyme gets reactivated.
• The disc shaped dough is dusted with rice flour to  
• Phosphate based leavening agents in dough crystallize.
• 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.
• Holding time for pasteurization is more in continuous than that in batch pasteurization.
• Statement 1: In a thermocouple, two wires are of different materials and a voltage difference is created due to the conduction of each material at the juncture and this gives us the difference in temperature in both metals and hence the temperature of the liquid. Statement 2: The zone of slowest heating in a container is called cold point of a container.
• Statement 1: Freezing with nitrogen or carbon dioxide gas is rapid freezing. Statement 2: Super cooling is a property of food products.
• The period of time elapsed from placing the cans into the retort and starting to heat until the retort reaches processing temperature is termed as  
• When the coloring is truly artificial, the food statement “food color added” needs to be added.