problem 1: Enlist the general functions of milk and milk products in the bakery goods.
problem 2: Categorize milk products employed as additives in the bakery applications.
problem 3: Describe the specific roles of various types of milk products in the bakery goods.
problem 4: Why barley is favored for malt preparation? Describe the role of malt in the bakery products.
problem 5: What is the significance of yeast food? Name generally used yeast food.
problem 6: Which ingredients are known as dough improvers or conditioners? Describe functions of oxidizing and reducing agents in dough system and in improving the quality of bakery products.
problem 7: Describe the mode of action of surfactant. How does it affect the quality of bakery products?
problem 8: Which anti-microbial agents are employed in extending shelf life of the bakery products?