Wednesday 22 February 2017

Objective type questions on Cereal Technology (General-5)

Q.No.1. Which of the following is true
(A) For bread making a hard wheat flour containing a high level of protein is required
(B) For biscuit making wheat flour with low protein is desirable
(C) Both are true
(D) Both are false
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Q.No.2. Wheat flour with water becomes
(A) Elastic and substance is called gluten
(B) Weak and substance is called lipid
(C) Hard and unable to cook
(D) Wet and difficult to cook
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Q.No.3. Lipid content in flour results
(A) Low flour lipid requires more mixing
(B) More flour lipid requires more mixing
(C) Low flour lipid requires less mixing
(D) Lipid has no effect on dough formation
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Q.No.4. During dough formation following results
(A) Sulphydryl bond (-SH) cleave to disulphide bond (S-S)
(B) Dislphide bond cleave to sulphydryl bond
(C) Concentration of dislphide becomes more
(D) Concentration of sulphydryl becomes less
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Q. No. 5. Bread flour is
(A) High in protein content
(B) Low in protein content
(C) Prepared from semolina
(D) Mixed flour with chickpea
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Q. No. 6. Self raising flour is
(A) Flour with low protein content
(B) Hard wheat upto 20% can be used
(C) Moisture content should not exceed 13.5%
(D) All of the above
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Q. No. 7. All purpose flour is
(A) Made from hard wheat
(B) Made from a combination of hard and soft wheat
(C) Contains moderate protein
(D) All of the above
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Q. No. 8. Biscuit flour is
(A) Made from weak wheat
(B) Has low protein content
(C) Dough having more extensibility but less spring
(D) All of the above
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Q. No. 9. Flour dough extensibility may be increased by
(A) Treating with a proteolytic enzyme
(B) Use of reducing agent Sulphur dioxide
(C) Addition of sodium metabisulphite
(D) All of the above
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Q. No. 10. Cake flour is
(A) Very fine structure flour
(B) Undameaged starch garnules
(C) Unattacked by amylolytic enzyme
(D) All of the above
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2 comments:

  1. Very fine structure flour.
    Undameaged starch garnules.
    Unattacked by amylolytic enzyme.
    All of the above. Have a peek at this website.

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