ICAR AICE-JRF/SRF Cereal Science & Milling Technology: practice questions

1 · Flour quality: protein, gluten, falling number and ash · medium

Two flours have the same protein content but bake very differently. The most likely reason is:

1. Differences in nitrogen conversion factor used
2. One flour must contain added starch
3. The bake test is not reproducible
4. Differences in gluten quality

2 · Dough rheology tests: farinograph, mixograph, extensograph and alveograph · medium

The alveograph inflates a dough sheet into a bubble because this mimics:

1. Compression of dough in a moulder
2. Shear in a high-speed mixer
3. Biaxial stretching by gas cells
4. Heating of dough in an oven

3 · Dough rheology tests: farinograph, mixograph, extensograph and alveograph · hard

A biscuit miller wants a flour with low P/L and moderate W on the alveograph. What kind of dough does this describe?

1. Extensible dough with modest strength
2. Dough with maximum water absorption
3. Very tenacious dough with high strength
4. Dough with no extensibility at all

4 · Rice milling and parboiling: quality and by-products · hard

A batch of paddy dried rapidly at high temperature shows low head rice yield. What is the most likely cause?

1. Excess amylose formed during drying
2. Fissures from rapid moisture change
3. Loss of aroma compounds during drying
4. Germination of the paddy during drying

5 · Malting of barley and other grains · hard

Why is high β-glucan undesirable in brewing malt?

1. It inhibits yeast fermentation completely
2. It slows wort filtration and causes haze
3. It reduces the colour of the beer
4. It destroys amylase during mashing

6 · Oat milling and beta-glucans · hard

The US FDA oat health claim (1997) is based on a daily intake of β-glucan of:

1. 0.3 g
2. 10 g
3. 3 g
4. 30 g

7 · Millet processing and products · hard

Why does fermentation improve the mineral nutrition of millet foods?

1. It degrades phytate that binds iron and zinc
2. It removes all tannins by evaporation
3. It adds minerals produced by bacteria
4. It increases the fat content of the food

8 · Millet processing and products · hard

Breads made mainly from millet flour need hydrocolloids or blending with wheat because millets:

1. Cannot be milled into fine flour
2. Have no starch to gelatinise
3. Lack gluten-forming proteins
4. Contain too much gluten

9 · Rice bran stabilisation and by-product utilisation · hard

Why is physical refining often preferred for rice bran oil?

1. Physical refining needs no deodorisation
2. Alkali refining raises the free fatty acid content
3. Physical refining removes all waxes automatically
4. Alkali refining loses much of the γ-oryzanol

10 · Breakfast cereals and instant cereal products · hard

How does high fibre content in an extruder feed usually affect expansion?

1. It prevents gelatinisation completely
2. It doubles expansion by trapping steam
3. It has no effect on expansion
4. It reduces expansion, giving denser products