Question

1. Salad oil is processed by one of the following procedures a) Hydrogenation of vegetable oil. b) Inter-esterification c) Oxidation of polyunsaturated fatty acids d) Winterization to remove solidified fat 2. The function of shortening in a variety of bakery products is to a) Increase the strength of dough b) Increase the tenderness of the baked products. c) To promote the growth of yeast d) To increase the nutritional value of the products 3. The primary source of warmed-over flavor in meat is primarily due to a) Protein denaturation b) Protein oxidation c) Lipid peroxidation d) Microbial contamination 4. Polymorphism involves the crystallization of oils into: 1. different forms of crystals: a, B', B 2. Different forms alpha, omega, delta 3. One solid crystal with tiny filaments 4. None of the above 5. Pie crust requires 50-75% shortening which plays a significant role in the overall quality, these shortening can be:

Answer 1

1. (d) Winterization of oil is done so that the the waxes present in the oil after extraction is removed. This is done so that it doesn't solidify in the cold weather (or in the refrigerator). This is a common practice for the processing of oils that will be used in dressings, so that an oil-based dressing stays liquid in the refrigerator.

2. (b) Shortening generally refers specifically to hydrogenated vegetable oils because of its effect on gluten production; the fats shorten gluten strands present in the dough, making the baked product tender.

3. (c) The warmed-over flavor in meat is caused by the oxidative decomposition(peroxidation reaction) of the lipids or any fatty substances present in the meat into short-chain aldehydes or ketones, which give it the distinctly unpleasant taste or odor.

4. (1) Polymorphism is the ability of a substance to crystallize into different crystal structures. In case of oils or fats, it involves the crystallization of oils into different crystal forms like alpha, beta etc.