Chapter 4.1

Chapter 4.1

University

9 Qs

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Chapter 4.1

Chapter 4.1

Assessment

Quiz

Fun

University

Easy

Created by

Yin Leng Kua

Used 3+ times

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9 questions

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1.

OPEN ENDED QUESTION

2 mins • 2 pts

What is the major component in wheat flour?

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2.

OPEN ENDED QUESTION

3 mins • 5 pts

Briefly describe the formation of gluten during dough formation.

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3.

OPEN ENDED QUESTION

2 mins • 2 pts

What is the major component in pericarp / bran?

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4.

OPEN ENDED QUESTION

2 mins • 2 pts

What is the major component in endosperm?

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5.

MULTIPLE CHOICE QUESTION

2 mins • 3 pts

Choose the sequence of wheat flour processing.


cleaning - screening - tempering - milling - sieving 

cleaning - screening - drying - milling - sieving 

cleaning - screening - steeping - milling - sieving 

cleaning - screening - refining - milling - sieving 

6.

OPEN ENDED QUESTION

2 mins • 2 pts

Name one gluten-free flour.

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7.

MULTIPLE CHOICE QUESTION

45 sec • 2 pts

The lower the oil content, the longer the shelf life.

True

False

8.

OPEN ENDED QUESTION

3 mins • 6 pts

Breifly explain how to obtain wheat flour with different protein content.

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9.

OPEN ENDED QUESTION

2 mins • 4 pts

What is the composition of self-rising flour?

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OFF