CCS Food Science & Technology 3 — Questions and Answers
Question 1: Which protein fraction in wheat flour is primarily responsible for dough elasticity?
- Glutenin (Correct answer)
- Gliadin
- Albumin
- Globulin
Correct answer: Glutenin
Glutenin high-molecular-weight subunits form cross-linked networks that provide dough elasticity and strength.
Question 2: The critical control point (CCP) concept in HACCP applies to steps where:
- Any hazard is merely monitored
- Control can be applied to prevent or eliminate a safety hazard (Correct answer)
- Regulatory paperwork is completed
- Sensory evaluation takes place
Correct answer: Control can be applied to prevent or eliminate a safety hazard
A CCP is a processing step at which control measures can prevent, eliminate, or reduce a food safety hazard to an acceptable level.
Question 3: Lipid oxidation in foods is accelerated by which of the following?
- Vacuum packaging
- Addition of tocopherols
- Exposure to UV light and pro-oxidant metals (Correct answer)
- Reduction in water activity to 0.2
Correct answer: Exposure to UV light and pro-oxidant metals
UV light generates free radicals and pro-oxidant metals like iron and copper catalyze the propagation phase of lipid oxidation.
Question 4: Which gelling agent forms a thermoreversible gel that melts above approximately 35°C?
- Pectin
- Carrageenan
- Gelatin (Correct answer)
- Agar
Correct answer: Gelatin
Gelatin gels melt near body temperature (~35°C) because they form physical hydrogen-bonded networks that are easily disrupted by heat.
Question 5: In extrusion cooking, the high shear and temperature combination primarily results in:
- Protein denaturation and starch gelatinization (Correct answer)
- Maillard browning only
- Fat crystallization
- Enzyme activation
Correct answer: Protein denaturation and starch gelatinization
Extrusion subjects food to high temperature and mechanical shear that simultaneously denatures proteins and gelatinizes starch.
Question 6: Which preservative is most commonly used to inhibit yeast and mold in acidic beverages like fruit juices?
- Sodium nitrite
- Potassium sorbate (Correct answer)
- Sodium benzoate
- Sodium propionate
Correct answer: Potassium sorbate
Potassium sorbate is effective against yeasts and molds in acidic foods and is generally recognized as safe (GRAS) at permitted levels.
Question 7: The term 'retrogradation' in starch science describes:
- Initial swelling of starch granules in water
- Recrystallization of gelatinized starch chains on cooling (Correct answer)
- Enzymatic hydrolysis of amylose
- Browning of starch at high temperatures
Correct answer: Recrystallization of gelatinized starch chains on cooling
Retrogradation is the reassociation and partial recrystallization of amylose and amylopectin chains after gelatinized starch cools.
CCS Food Science & Technology 3
Which protein fraction in wheat flour is primarily responsible for dough elasticity?