Seat No.: Enrolment No.
GUJARAT TECHNOLOGICAL UNIVERSITY
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BE - SEMESTER-VI(NEW) - EXAMINATION - SUMMER 2019Subject Code:2161409 Date:16/05/2019
Subject Name:Bakery and Confectionary Technology
Time:10:30 AM TO 01:00 PM Total Marks: 70
Instructions:
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- Attempt all questions.
- Make suitable assumptions wherever necessary.
- Figures to the right indicate full marks.
Q.1 (a) Differentiate between Baking soda and Baking powder [03]
(b) Define following [04]
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1. Glazing 2.DE 3. Chocolate 4. Oven rise(c) Give the flow diagram for manufacture of chocolate and write in detail about tempering process. [07]
Q.2 (a) What do you mean by cookie, cracker and biscuit? Give one example of each. [03]
(b) Explain the process of chocolate refining with five roll refiner. [04]
(c) Describe the proofing, dividing and moulding steps of bread preparation [07]
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OR
(c) Explain the physico-chemical changes occur during baking of bread dough. [07]
Q.3 (a) State the different grades of wheat flour obtained during milling. [03]
(b) Discuss the role of followings as a bakery ingredients: [04]
a) Salt b) Water
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(c) Enlist various technical considerations involved during manufacture of sugar confectionery and describe any two of them. [07]
OR
Q.3 (a) Give the ingredients classification according to their function required for cake preparation. [03]
(b) Write a note on ‘breaking and winnowing during chocolate manufacture’. [04]
(c) What are leavening agents? Explain the classification and functions of yeast as a leavening agent. [07]
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Q.4 (a) Write a brief note on chocolate enrobing [03]
(b) Explain how grinding is carried out in chocolate industry? [04]
(c) Describe the ‘mixing’ step in bread preparation with respect to following points: [07]
1) Dough temperature ii) Mixing methods iii) Physical changes
OR
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Q.4 (a) Write the role of emulsifiers used in bakery industry. [03]
(b) What are maturing and bleaching agents? Give two examples of each [04]
(c) Describe the physicochemical changes during fermentation of cocoa bean [07]
Q.5 (a) Write a note on ‘Balancing of cake formula’. [03]
(b) Draw a structure of wheat grain showing its different parts and write the significance of wheat flour as a bakery ingredient. [04]
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(c) Explain principles of conching process during chocolate manufacture. [07]
OR
Q.5 (a) Explain how cleaning of cocoa beans is carried out? [03]
(b) Explain different polymorphic forms of cocoa butter [04]
(c) Define cake formula. Describe the different types of cake formulas used for cake preparation. [07]
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This download link is referred from the post: GTU BE 2019 Summer Question Papers || Gujarat Technological University
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