This set of Bakery Products Multiple Choice Questions & Answers (MCQs) focuses on “Wheat Milling and Flour Quality Evaluation”.
1. Which parameter in wheat quality assessment is obtained by measuring the weight of grains that fits a cylinder of predetermined volume?
a) Thousand kernel weight
b) Test weight
c) Grain hardness
d) Ash content
View Answer
Explanation: Test weight is obtained by measuring the weight of grains that fits a cylinder of predetermined volume whereas thousand kernel weight is the weight of 1000 wheat kernels. Grain hardness is a parameter used to determine whether the kernel is hard or soft. Ash content gives the measure of mineral content of wheat.
2. Which of the following is NOT an operation involved in wheat milling process?
a) Extrusion
b) Cleaning
c) Conditioning
d) Milling
View Answer
Explanation: Extrusion is a food processing method in which the product ingredients are forced through a die (part of extruder that is used to give specified shape to the product) of specified shape and size of extruder under predetermined conditions and is not a step in wheat milling. Cleaning is the process of removal of foreign materials from wheat prior to other processing whereas conditioning is the process of addition of water to the bran and endosperm of the kernel. Milling is a size reduction process that converts kernels to wheat flour.
3. Which stage in milling involves the separation of endosperm from germ and bran?
a) Sieving and purification system
b) Break system
c) Reduction system
d) Tempering
View Answer
Explanation: Break system involves the separation of endosperm from germ and bran whereas sieving and purification system involves grading the endosperm by size. Reduction system involves conversion of endosperm to flour. Tempering is the process of addition of water to the bran and endosperm of the kernel.
4. Which of the following is true about extensograph test used for flour evaluation?
a) The extensograph test determines the resistance and extensibility of a dough
b) The test is performed by measuring the resistance of heated flour-water slurry to the movement of paddles during stirring
c) The resistance to extension is indicated by the area under the curve
d) The extensograph test is used to determine the amount of damaged starch in the flour
View Answer
Explanation: The extensograph test is used to determine the resistance and extensibility of a dough. The test is performed by measuring the force required for stretching the dough using a hook until it breaks. The maximum height of the curve gives the measure of resistance to extension and the length of the curve gives the measure of extensibility.
5. Which of the following test is used to determine the gluten strength of the dough in flour quality evaluation?
a) Viscoamylograph
b) Extensograph
c) Amylograph
d) Alveograph
View Answer
Explanation: Alveograph is used to determine the gluten strength of the dough. It is determined by measuring the amount of force required to blow and break a bubble of dough. Viscoamylograph measures the amylase activity in flour whereas amylograph test measures flour starch properties and enzyme activity. Extensograph test is used to determine the resistance and extensibility of a dough.
6. Which of the following test is used for evaluating the dough performance during fermentation in flour quality evaluation?
a) Viscoamylograph
b) Farinograph
c) Rheofermentometer
d) Mixograph
View Answer
Explanation: Rheofermentometer is used for evaluating the dough performance during fermentation. It gives a measure of dough development, CO2 production and retention during fermentation. Viscoamylograph, farinograph, mixograph are used for determining amylase activity, gluten properties and mixing characteristics of flour respectively.
7. Which of the following is not a unit used to express extensograph in flour quality assessment?
a) Millimeters (mm)
b) Brabender unit (BU)
c) Centimeters (cm)
d) Kilogram/hectoliter (kg/hl)
View Answer
Explanation: Kilogram/hectoliter (kg/hl) is used to express test weight of wheat kernels. Test weight is obtained by measuring the weight of grains that fits a cylinder of predetermined volume. It is an important criteria for the estimation of milling quality.
8. Tolerance time is the measure of time required for dough to reach its optimum stage before dough breakdown.
a) True
b) False
View Answer
Explanation: Tolerance time is a measure of tolerance the dough offers against mixing process. Mixing time increases with increase in tolerance time. It is measured using farinograph. This parameter is an indication of dough stability.
9. Which parameter in wheat quality assessment is a measure of quantity of flour obtained from 100 kg of refined wheat?
a) Refinement degree
b) Specific volume
c) Protein content
d) Milling yield
View Answer
Explanation: Milling yield is a measure of quantity of flour obtained from 100 kg of refined wheat whereas refinement degree is a measure of accuracy of bran removal process. Specific volume is the ratio of volume to its mass. Protein test is a measure of amount of protein present in wheat.
10. Fisher Unit (FU) is the unit used to express Flour Color Grade (FCG) value.
a) True
b) False
View Answer
Explanation: Fisher Unit (FU) is used to express the size distribution of flour particles. The size of the flour particles greatly influence the quality of the final product. The flour particle size is one of the criteria used in selection of flour for a particular food product.
11. Maturing is the process of adding bleaching agents to remove colored pigments from the flour and thereby whiten the flour.
a) True
b) False
View Answer
Explanation: Bleaching is the process of adding bleaching agents to remove colored pigments such as xanthophyll from the flour and thereby whiten the flour. The commonly used bleaching agents are benzoyl peroxide and chlorine gas. Maturing agents are used to strengthen or weaken gluten development. The commonly used maturing agents are potassium and ascorbic acid. Chlorine gas act as both bleaching and maturing agent.
12. The grinding process in flour milling is classified into two-break system and reduction system.
a) True
b) False
View Answer
Explanation: The grinding process in flour milling is classified into two-break system and reduction system. The break system is used for separating bran and endosperm. The reduction system is used for converting endosperm into flour.
Sanfoundry Global Education & Learning Series – Bakery Products.
To practice all areas of Bakery Products, here is complete set of Multiple Choice Questions and Answers.
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