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Food Science and Technology QUESTION #5904
Question 1
Gulabjamun dough uses which leavening agent to achieve a porous texture during deep frying?
  • Baking soda (sodium bicarbonate, \(\text{NaHCO}_3\))
  • Baking powder or a mixture of baking soda and maida (refined flour)✔️
  • Ammonium carbonate
  • Yeast
Correct Answer Explanation
Gulabjamun dough consists of khoa, maida, and a small amount of \(\text{NaHCO}_3\) or baking powder. \(\text{CO}_2\) released during frying creates a porous internal structure that absorbs sugar syrup effectively.