Textures of baked products such as cookies, pastries are evaluated by _____
Shortometer
Shortometer option is correct.
Objective texture evaluation of baked products relies on instruments that measure a specific mechanical attribute of the food matrix. Cookies, pastries and short crusts are judged primarily by their breaking strength or shortness, which reflects the crispness–crumbliness balance produced by fat shortening the gluten network.
The Shortometer measures the force required to snap a baked biscuit or pastry across two fixed supports and is the standard laboratory tool for cookies and short pastries. A tintometer measures colour, a rheometer measures flow/viscoelasticity of doughs and semi-solids, and a viscometer measures liquid viscosity — none evaluates the snap texture of a finished baked product.
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Important Questions from Mixed Topic (MH-SET)
.................... is a client server application that identifies each host on the internet with a unique user-friendly name.
Every OS has a ................ or .......... which primarily resides in the main memory of the computer to perform some of the basic functions of the OS.
(i) Kernel
(ii) Interface
(iii) Nucleus
(iv) Compiler
Codes:
Which of the following are referred to as low level language?
(i) Machine language
(ii) Assembly language
(iii) High level language
(iv) Natural language
Codes:
Match the following:
List I List II (a) New York Public Library (i) Shelv AR (b) Miami University Augmented Research Group (ii) Smart library (c) Oula University Library (iii) Wolf Walk (d) North Carolina State University (iv) Find the future Codes:
Which part of the QR code represents the encoded data?
