technology of bakery and confectionery products Archives - Page 2 of 3 - Mazurek Gravity

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Aaditya KumarPundit

Asked: 1 month agoIn: Food Technology

Enlist various hydrocolloids used in gum Candy manufacturing.

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Enlist various hydrocolloids used in gum Candy manufacturing.

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Aaditya KumarPundit

Asked: 1 month agoIn: Food Technology

Differentiate the Hard and Soft wheat flour.

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Differentiate the Hard and soft wheat flour.

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Aaditya KumarPundit

Asked: 1 month agoIn: Food Technology

Describe bread staling?

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Describe bread staling?

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Aaditya KumarPundit

Asked: 1 month agoIn: Food Technology

Enlist different types of flour used in the Bakery industry?

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Enlist different types of flour used in the Bakery industry?

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Aaditya KumarPundit

Asked: 1 month agoIn: Food Technology

What are the functional properties of sugar in the Bakery industry?

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What are the functional properties of sugar in the Bakery industry?

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Aaditya KumarPundit

Asked: 1 month agoIn: Food Technology

What are the results of Extensograph and why it is important?

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What are the results of extensograph and why it is important?

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Aaditya KumarPundit

Asked: 1 month agoIn: Food Technology

Describe the results of farinograph with a neat and clean farinograph curve?

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Describe the results of farinograph with a neat and Clean farinograph curve?

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Aaditya KumarPundit

Asked: 1 month agoIn: Food Technology

Enlist the enzymes available in yeast?

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Enlist the enzymes available in yeast?

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Aaditya KumarPundit

Asked: 1 month agoIn: Food Technology

What is proofing and how it affects the quality of final product?

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What is proofing and how it affects the quality of final product?

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Aaditya KumarPundit

Asked: 1 month agoIn: Food Technology

Define Baking?

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Define Baking?

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