hat are the steps of pasta technology? Select one: a. ingredients -> mixing -> press -> shape (forming cutting) -> drying -> finishing operations (packiging, storage) b. ingredients -> mixing -> shape (forming cutting) -> press -> drying -> finishing operations (packiging, storage) c. ingredients -> mixing -> press -> drying -> finishing operations (packiging, storage) d. ingredients -> mixing -> shape (forming cutting) -> drying -> finishing operations (packiging, storage) What is it mean: „blood bread/sick of the bread”? Select one: a. Fusarium infection b. aging of bread c. Lactobacillus infection d. microbilological deterioration What is true of potassium sorbate? Select one:
What are the steps of pasta technology?
Select one:
a. ingredients -> mixing -> press -> shape (forming cutting) -> drying -> finishing operations (packiging, storage)
b. ingredients -> mixing -> shape (forming cutting) -> press -> drying -> finishing operations (packiging, storage)
c. ingredients -> mixing -> press -> drying -> finishing operations (packiging, storage)
d. ingredients -> mixing -> shape (forming cutting) -> drying -> finishing operations (packiging, storage)
What is it mean: „blood bread/sick of the bread”?
Select one:
a. Fusarium infection
b. aging of bread
c. Lactobacillus infection
d. microbilological deterioration
What is true of potassium sorbate?
Select one:
a. bulking agent
b. the bread can easily hold the gases
c. emulsifier, flour enhancer
d. preservatives effect
What is not an advantage of durum flour?
Select one:
a. high fiber content
b. high protein content
c. yellow colour
d. felxible (strong) gluten
How many degrees is the limit of proteins?
Select one:
a. over 60 oC
b. over 40 oC
c. over 50 oC
d. over 30 oC
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