Getreide
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Getreide
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Education
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Professional Development
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Easy
BK_DO_20223-24 bk-do-2023-24@byom.de
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6 questions
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1.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Wie nennt man die erste Station beim Vorgang der Getreidereinigung?
Rütteltisch
Beistelltisch
Siebtisch
2.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Was ist der Hauptbestandteil des Mehlkörpers?
Stärke
Eiweiß
Ballaststoffe
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Wie heißt die Schale von Weizen?
Fruchtschale
Spelz
Außenschale
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Welche Getreidearten enhalten Klebereiweiß?
Weizen
Dinkel
Mais
Buchweizen
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Beim Mahlen des Getreides verbleibt die Aleuronschicht in in der Kleie und ist somit nur in
Mehlen mit niedriger Typenzahl entahlten.
Mehlen mit hoher Typenzahl entahlten.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Der Ausmahlungsgrad sagt.....
....gibt Auskunft über die Feinheit des Mehles.
.....gibt an, wie viel Prozent des Korns im Mahlerzeugnis enthalten sind.
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