MAKING OF CURD AND BREAD

BIMN : CKPR : : CURD : ?

Statement : All breads are cakes.| All eggs are cakes. Conclusion: I. Some cakes are breads. II. Some breads are eggs. III. No bread is an egg.

For setting curd, a small amount of curd is added to warm milk. The microbes present in the curd help in setting if the temperature of the mixtuire remains approximately between 35^(@)C" to "40^(@)C . At places, where room temperature remains mch below the range, setting of curd becomes difficult.Suggest a way to set curd in such a situation.

Assertion : Curd is more nutritious than milk . Reason : LAB present in curd checks the growth of disease- causing microbes.

Assertion : Making curd, bread or wine, which are all microbe mediated processes, could be thought as a form of biotechnology. Reason :Biotechnology refers to such fo those processes which use genetically modified organisms to achieve the same on a large scale

Which one of the following is usedd in the baking of the bread Or Baker's yeast is Or The dough used for making bread is fremented by

Is bread-making still popular in Goa? How do you know?

Does tartaric acid help in making cake or bread fluffy ? Explain.