Answer / sst295

1. Quality of protein determined by.......
2. Optimum temperature of biscuit for packing........
3. Gluten is made of .........and ........ protein
4. OOzing of cream in sandwitch biscuit caused by...... 5 marks
5. Define checking. causes of it and remedy of it. 5 marks
6. Acidity of maida is calculated in terms of......... acid Ans. H2SO4
7. IV Palm oil value shows degree of saturation and unsaturation true/false
8. Invert sugar is highly........... Ans Acidic and hygroscopic

and many more.............

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