Q1. ________ help in the gluten development of wheat flour.

1. Oxidizing agents
2. Reducing agents
3. Micronutrients
4. Bleaching agents

ANSWER: A. Oxidizing agents

• Explanation: Oxidizing agents help in the gluten development of wheat flour. Sulfur-containing amino acids are predominantly affected by oxidizing chemicals, which aid in the formation of disulfide bridges between gluten molecules. The addition of these chemicals to flour will result in a more durable dough. Bakers utilize chemical oxidizing agents such as azodicarbonamide (ADA), potassium bromate, and ascorbic acid to strengthen gluten proteins to harness the inherent diversity of wheat flour. These are quite successful at getting the most out of the available wheat protein.

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Q2. ________ is a raw, unprocessed wheat kernel containing the bran, germ, and endosperm.

1. Cracked wheat
2. Wheatberry
3. Bulgur
4. Farina

ANSWER: B. Wheatberry

• Explanation – A wheat berry, also known as a wheatberry, is a whole wheat kernel that is devoid of the husk and consists of the bran, germ, and endosperm. Caryopsis is the botanical name for this species of fruit. Wheat berries range in color from tan to reddish-brown and can be purchased as a hard or soft processed grain. They’re commonly used to add crunch to salads or baked into bread. Whole-wheat flour is made by milling wheat berries.

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Q3. _________ is cracked wheat produced from steamed and dried or roasted wheat berries.

1. Farina
2. Couscous
3. Bulgur
4. None of the above

ANSWER – C. Bulgur

• Explanation: Bulgur (sometimes called bulghur) is a cracked, cleaned, parboiled (or steamed) whole wheat that has been dried and crushed into various sizes. Bulgur is sold by the kilogramme. It isn’t cracked wheat, which is made out of entire raw wheat berries ground into smaller bits. Bulgur is made from cracked whole wheat kernels that have been parboiled and dried before being packaged. As a result, they cook significantly faster than other whole wheat kinds, such as wheat berries.

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Q4. _____ removes large bran pieces of wheat adhering to the endosperm at the top.

1. Purifiers
2. Sieves
3. Scourer
4. Plansifters

ANSWER: D. Plansifters

Explanation: The Break Sifting System is made up of two parts: a plan sifter and a purifier. A plan sifter is a scalping mechanism that removes big bran particles that are stuck to the endosperm at the top of the grain. The bran and germ are removed in the following batch, which is finer. The endosperm medium and bottom rough flow are removed by the second layer of the finer filter. The purifier removes the finer bran particles from the middling before it goes to the reduction roll.

READ MORE – Food Science Technology Quiz (28-10-2021)

Q5. ______ is an all-purpose flour to which leavening agent and salt are added.

1. Self-rising flour
2. Bread flour
3. Cake flour
4. Pastry flour

ANSWER: A. Self rising flour

• Explanation – Self-rising flour (also known as self-raising flour) is a combination of all-purpose flour, salt, and baking powder, a leavening ingredient that adds airiness to the dough by releasing microscopic gas bubbles. Biscuits, cupcakes, pizza dough, scones, and sponge cakes are all frequent uses for the flour mix.

READ MORE – Food Science Technology Quiz (27-11-2021)

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