Bakery Technology — DU B.Sc. (Hons.) Food Technology Previous Year Question Papers

Technology (NEP-UGCF) 1. Define any five of the following : (5×3=15) (a) No Time Dough process (b) Puff pastry (c) Drop cookies (d) Choux pastry (e) Staling in bread (f) Gluten-free bakery products 2. (a) Justify the role of gluten development in bread quality. (5) (b) Discuss the effect of proofing temperature on bread volume. (5) (c) Explain the role of shortening in pastry making. 3. Differentiate between any three of the following : (a) Hard dough biscuits and soft dough biscuits (b) Biological and chemical leavening agents (c) Pound cake and Angel cake (d) Short crust pastry and flaky pastry 4. (a) Describe the process of cake preparation. (8) (b) Explain the changes taking place during baking of cake. (7) 5. Write short notes on any three of the following : (a) Role of emulsifiers in cake preparation (b) Importance of water absorption in biscuit dough (c) Significance of layering in pastry making (d) High-fibre and sugar-free modified bakery products Technology (NEP-UGCF) 1. Define any five of the following : (5×3=15) (a) No Time Dough process (b) Puff pastry (c) Drop cookies (d) Choux pastry (e) Staling in bread (f) Gluten-free bakery products 2. (a) Justify the role of gluten development in bread quality. (5) (b) Discuss the effect of proofing temperature on bread volume. (5) (c) Explain the role of shortening in pastry making. 3. Differentiate between any three of the following : (a) Hard dough biscuits and soft dough biscuits (b) Biological and chemical leavening agents (c) Pound cake and Angel cake (d) Short crust pastry and flaky pastry 4. (a) Describe the process of cake preparation. (8) (b) Explain the changes taking place during baking of cake. (7) 5. Write short notes on any three of the following : (a) Role of emulsifiers in cake preparation (b) Importance of water absorption in biscuit dough (c) Significance of layering in pastry making (d) High-fibre and sugar-free modified bakery products