4182019 More Food Science and Technology: Objectve type questions on Cereal Technology (Generals) Create Blog Sign In Food Science and Technology Objectve Type Questons on Food Science, ICAR NET, CSIR NET, ARS, Food Safety Offer Home | FooD MEAT Pouttry | CEREALS | DAIRY | FOOD SAFETY "ABOUT US Follow my blog ‘Wednesday, 22 February 2017 Objective type questions on Cereal Technology (General-5) [No.1 Which ofthe fotoning is tue (a) For baad making @ haré wheat Nour containing @ high tvel of protain's requis (6) For biseut making wheat fur with low poten s desirable () 80m aro tue (0) 80th are fase {.No2, Wheat fur wth water becomes (A) Elastic and substance is ealed gluten (6) Weak and substance sealed pia (€) Hard and unable to cook (0) Wotan ficult cook IMPORTANT TERMINOLOGIES Food Science Wine Scionce Blog Archive > 2018 2) ¥ 2017 (8) February (4) Objective type ‘questions on Cereal Teetnology (Gen. Objective type ‘questions on Cereal Technology (Gon Objective type questions on Cereal Teemology (Gen Objective type ‘questions on Food Science (General. > 20162) > 2015 (4) > zona (17) (A) taste and substance scaled gluten... davelepgtln in ‘eugr {No 3. Lip content in our results (A) Low Nour pid ques more maxing {B) More four tpi requires mora mixing {) Low Rou tipi requires less mang (0) Lips has no affect on dough formation (A) Love leur pid quires more mang No 4. Dung dough formation fetowing resus (A) Sulphysyl bond (-SH) cleave to asuphise bond (SS) (8) Disphide bond cleave to sulphyry bond (} Concentaton of disipide becomes more {0} Concenaton of supnydry! becomes teas Hide Answer 0. No.5. Bread Nour's (A) High in protein contant, {B) Lowi protsin contont (c)Propared rom semotina (0) Mixed tour wth erekpen Hide Answer (4) High in protein contont 0. No.6. Set rating Nour is (A) Flour wits ow pratin content (G) Hare wheat upto 20% canbe used (C) Moisture content shoul not excoed 13.5% (0) At ofthe above (O)Alofthe above 0. No.7. Al purpose four is (A) Mage tom hard wheat (6) Mage tom a combination of hard and sof whast ‘arsfoodscience blagspolcom/201 7/02/abjective-type-questions-or-cereal_22.Niml#mare perder API SERVICE Subsorbe in a reader ike Page 1482019 Food Science and Technology: Objectve type questions on Cereal Technology (Generals) (©) Contains moderate poten (0) Ait ofthe above Hide Answer (D)Atofthe above . No.6. Bical tours (a) Mace fom weak wt {B) Has low protain content {6} Dough having more extoniity but oss spring (0) Altaf the above Hide Anam (D)Allofthe above ©. No, 8 Flour dough extensibiy maybe ineeased by (A) Treating wih aproteotte enzyme (B) Use of reducing agent Subhurdoxde (©) Adstion of sodium motabisuphite (0) Alt ofthe above Hide Answer (O)Altof the above . No. 10.Cake fours (A) Very tne structure tour (B) Undameaged starch garmules (} Unatackes by aryajtc enzyme {0} tof the above Hide Answer (D)Altofthe above Posted by Unknown at 15:22 Labels ARS, Cereal Technology NET, Objective Food Scence, (Objectve Questons on Food Selenes, Objective Type Questions on Food Seionce, Postharves technology No comments: Post a Comment Enter your connent Labels ‘Aduteration ARS Cereal Technology Dairy Science Food Safety General Egg Science Gonoral Meat Science Meat NET Objective Food Science (Objective Questions on Food Sconce ‘Objective Type Mik Questions ‘Objective Type Question on Food radiation ‘Objective Type au Food Safety ‘Objective Type Questions on Food Science Postharvest technology Poultry Vitamin J ox Start Trading Commodities Top Trading Platform Trade Online in Gold, Ol, Gas and ¢ Commodities. Start Now! ‘arsfoodscience blagspolcom/201 7/02/abjective-type-questions-or-cereal_22.Numl#more 28482019 Food Science and Technology: Objectve type questions on Cereal Technology (Generals) Newer Post Home Older Post ‘Subscive o: Post, Comments (om) ‘Awesome Ine theme, Powered by Blooger ‘arsfoodscience blagspolcom/201 7/02/abjective-type-questions-or-cereal_22.Numlmare a