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...