Texture of pastries, cookies and crackers is evaluated by_________________?

Related Mcqs:

1. The improve and stabilize the texture of foods which types of stabilizers and thickeners are used _____________________?

   A. Guar gum
   B. Agaragar
   C. Starch
   D. All the above

2. Addition of sodium hexametaphosphate in soil for determination of soil texture causes__________________?

   A. Agregation of soil particles
   B. Cementing of soil particles
   C. Dispersion of soil particles
   D. All the above

3. The soil texture refers to the relative proportion of sand,__________ and clay:

   A. Stone
   B. Soil
   C. Rock
   D. Silt

   Submitted by: Shafiq Rehman

4. Protein denaturation is brought about by_________________?

   A. Heat
   B. pH of the medium
   C. Ionic strength
   D. All the above

5. Haploid plants have been produced by another culture in tomato by_________________?

   A. Greshof and Doy (1972)
   B. Tyagi and Prasad (1965)
   C. Mehta and Upadhya (1960)
   D. Singh (1960)

6. Cells intercommunicates with neighbouring cells by_________________?

   A. Plasmedesmata
   B. Plasmalema
   C. Trachieds
   D. Nessels

7. The photo nthesis reaction is determined by_________________?

   A. Hill reaction
   B. Goldman equation
   C. Nernst equation
   D. Oxidation-reduction reaction

8. Vertical movement of water was studied by_________________?

   A. Ziebig
   B. Darcy
   C. Kohler
   D. Niel

9. The moisture content of natural semi-perishable food ranges between_____________________?

   A. 50-60%
   B. 70-80%
   C. 60-90%
   D. 50-70%

10. Yoghurt,cheese, pickles are included in_________________?

    A. Fermented food
    B. Dehydrated food
    C. Simple food
    D. Preserved food