Download GTU BE/B.Tech 2019 Summer 6th Sem New 2161409 Bakery And Confectionary Technology Question Paper

Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2019 Summer 6th Sem New 2161409 Bakery And Confectionary Technology Previous Question Paper

Seat No.: ________ Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ?VI(NEW) ? EXAMINATION ? SUMMER 2019
Subject Code:2161409 Date:16/05/2019
Subject Name:Bakery and Confectionary Technology
Time:10:30 AM TO 01:00 PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.


Q.1 (a) Differentiate between Baking soda and Baking powder 03
(b) Define following
1. Glazing 2. DE 3. Chocolate 4. Oven rise
04
(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
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:
a) Salt b) Water
04
(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
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:
i) Dough temperature ii) Mixing methods iii) Physical changes
07




FirstRanker.com - FirstRanker's Choice
Seat No.: ________ Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ?VI(NEW) ? EXAMINATION ? SUMMER 2019
Subject Code:2161409 Date:16/05/2019
Subject Name:Bakery and Confectionary Technology
Time:10:30 AM TO 01:00 PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.


Q.1 (a) Differentiate between Baking soda and Baking powder 03
(b) Define following
1. Glazing 2. DE 3. Chocolate 4. Oven rise
04
(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
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:
a) Salt b) Water
04
(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
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:
i) Dough temperature ii) Mixing methods iii) Physical changes
07






OR
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
(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


***************
FirstRanker.com - FirstRanker's Choice