Cakes have shortening levels between and

HLB values range from to

Semolina has protein content of

Normal extraction rate of flour from wheat is

Falling number of good bread making flour is between and (units).

Colour of flour can be measured by

The temperature of batter for manufacture of cake should be about °C.

What are soft short dough biscuits?

Explain important requirements of sandwich cream fat.

Define sedimentation value of flour. Explain its role in bread making.

Explain crystalline forms of fat used for cake technology.

3. Write short notes on

Falling number

Fat bloom in biscuits

Apparent viscosity

Flat breads

What is the sequence of dough development in bread making

To make high fibre bread, list different sources of fibre.

How is rheological quality of dough measured?

(b) Describe a Farinograph curve.

Explain maturing agents in bread baking technology. Name any four commonly used maturing agents.

What is the role of enzyme in dough development. Name them and their mode of action.

Describe the physical and chemical changes during fermentation of dough for bread technology.

Define neutralization value for baking powder.

8. Compare:

Strong and weak flour for bread making

Conventional and mechanical dough development methods

Pound cake and sponge cake