Question

With the increase in temperature, the holding time of the dough for cooling needs to be_____

(a) Increased

(b) Decreased

(c) Kept constant

(d) None of the mentioned

This question was posed to me in an interview for job.

My question is from Principles of Refrigerated Gas Storage of Foods-1 topic 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

Correct option is (a) Increased

The explanation: With the increase in temperature, the holding time of the dough for cooling needs to be increased. When the temperature is decreased, the formation of phosphate dodecahydrate which is required to prevent effects of phosphates is speedier.