Advanced Baking Technology — DU B.A. (Prog) Food Technology as Major Previous Year Question Papers

All parts of the question to be attempted together. Answer any five of the following questions in brief : 5×3=15 Role of fat in preparing pizza base. (i) Importance of sales and distribution in the bakery industry. (iii) Quality evaluation parameters for cookies. (io) Straight dough method for bread making. (u) Costing components for baked goods. (vi) Types of biscuits. (vii) Role of sugar in cookie making. Explain the objective of packaging. Discuss the different types of packaging materials used for baked products. 15 3. (a) Describe the main ingredients used in cookies making and their roles. (b) How does baking powder help in leavening of cookies? 10+5 4. Explain the differences between marketing and sales in the context of bakery products. Discuss the 4Ps of marketing and how they relate to bakery product marketing. 15 5. (a) Explain the role of gluten and proofing in bread making. (b) Why are two or three-stage proofing preferred over single-stage proofing in the bread-making process? 8+7 Write short notes on any three of the following : 3x5=15 (i) Processing steps of crackers (i) Role of refined wheat flour and yeast in preparing dinner rolls (iii) Bread spoilage and its remedies (iv) Food safety and standard regulations for labeling (u) Sour dough products.