Question 1: Explain the role of water in the formation of dough for processing it to the bread, biscuits and cookie.
Question 2: Illustrate the factors influencing water absorption capacity of flour.
Question 3: How water adds in processing and freezing of the dough?
Question 4: Describe the role of water in affecting the textural properties of the bakery products.
Question 5: Describe production, properties and functions of yeast in fermented bakery products.
Question 6: Describe the functions of salt and sweetening agents in the bakery products?
Question 7: Categorize fat or shortening employed in bakery applications and explain its responsibility in the bakery products.