Question

Statement 1: Storage life of soft baked products is generally lesser than a week.

Statement 2:  Refrigerated dough involves releasing of carbon-di-oxide gas as one of the steps.

(a) True, False

(b) True, True

(c) False, False

(d) False, True

This question was addressed to me in an online interview.

My question is taken from Principles of Refrigerated Gas Storage of Foods-1 in chapter Food Preservation, Principles of Fresh Food Storage,  Principles of Refrigerated Gas Storage of Foods and Principles of Food Freezing of Food Engineering

Answer 1

The correct option is (b) True, True

For explanation I would say: Storage life of soft baked products is generally lesser than a week. Refrigerated dough involves releasing of carbon-di-oxide gas as one of the steps.