CCS Food Chemistry & Biochemistry 3

Question 1

Which gluten protein fraction primarily contributes to dough elasticity through intermolecular disulfide bonding?

Accepted Answer

Glutenin

Answer

Gliadin

Answer

Albumin

Answer

Globulin

Question 2

What does water activity (aw) measure and why is it critical for food preservation?

Accepted Answer

The ratio of water vapor pressure in food to pure water, indicating microbial availability

Answer

Total water content as a percentage by weight

Answer

The rate of water evaporation from a food surface

Answer

The freezing point depression of water in a food matrix

Question 3

Which volatile phenolic aldehyde is the principal flavor compound responsible for vanilla's characteristic aroma?

Accepted Answer

Vanillin

Answer

Limonene

Answer

Capsaicin

Answer

Eugenol

Question 4

At what approximate temperature range does the Maillard reaction proceed most rapidly in food systems?

Accepted Answer

140–165°C (284–329°F)

Answer

60–80°C (140–176°F)

Answer

200–250°C (392–482°F)

Answer

0–20°C (32–68°F)

Question 5

Which functional protein property describes the formation of a three-dimensional network that immobilizes water and creates semi-solid texture?

Accepted Answer

Gelation

Answer

Foaming capacity

Answer

Emulsification

Answer

Solubility

Question 6

What is the primary structural role of pectin in plant cell walls and its culinary function in jam production?

Accepted Answer

Forms a gelling network with sugar and acid to set jams

Answer

Provides energy storage as a sugar reserve

Answer

Acts as a preservative against microbial growth

Answer

Serves as a coloring pigment in fruit skin

Question 7

Which food preservation process uses ionizing radiation (gamma rays, electron beams, or X-rays) to reduce pathogen load without significantly altering nutritional value?

Accepted Answer

Irradiation

Answer

Pasteurization

Answer

Sterilization

Answer

Blanching