GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER-VI (NEW) EXAMINATION - WINTER 2018
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Subject Code:2161409 Date:27/11/2018
Subject Name:Bakery and Confectionary Technology
Time: 02:30 PM TO 05:00 PM Total Marks: 70
Instructions:
- Attempt all questions.
- Make suitable assumptions wherever necessary.
- Figures to the right indicate full marks.
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Q.1
(a) Write the advantages and process of preparation of flying ferment during preparation of bread. (03)
(b) Explain how cleaning of cocoa beans is carried out? (04)
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(c) What are leavening agents? Discuss the different types of chemical leavening agents used in bakery industry. (07)
Q.2
(a) Write a short note on ‘Preparation of crackers’ (03)
(b) State the importance of dividing and rounding steps of bread preparation. (04)
(c) Shortly explain the general flow diagram of bread preparation. (07)
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OR
(c) Discuss the common defects in bread with their causes and prevention. (07)
Q.3
(a) Describe the physico-chemical changes occur during baking of bread dough. (03)
(b) What are flour improvers? Write their importance in bakery industry. (04)
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(c) Explain briefly the different methods of cake mixing. (07)
OR
Q.3
(a) Enlist and explain the different ‘mixing stages’ the bread dough has undergone during mixing. (03)
(b) Discuss the role of followings as a bakery ingredients: (04)
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i) Sugar ii) Antioxidants
(c) Explain the types of cake formulas used for cake preparation. (07)
Q.4
(a) Give the significance of different ingredients for biscuit manufacture. (03)
(b) State the different types of shortenings used in bakery industry? (04)
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(c) State the classification of cookies and discuss any two types according to mixing methods. (07)
OR
(a) Write the role of emulsifiers used in bakery industry. (03)
(b) State the changes takes place in nib and pulp of cocoa during fermentation. (04)
(c) Describe the physico-chemical changes occur during fermentation of bread dough. (07)
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Q.5
(a) What is Glazing of Pans? State its advantages. (03)
(b) Describe the process of manufacture of glucose syrup by using acid hydrolysis method. (04)
(c) Explain the principles used during conching of chocolate. (07)
OR
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(a) Enlist various technical considerations involved during manufacture of sugar confectionery. (03)
(b) What is invert sugar? Explain the role of invert sugar in sugar confectionary products. (04)
(c) Give the significance of refining and explain the chocolate refining process with the help of five roll refiner. (07)
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