Quiz on wheat milling

The soaking temperature of wheat by batch method is

• 75 degree celcius

• 55 degree celcius

• 65 degree celcius

• 45 degree celcius

• 85 degree celcius

Identify the correct composition of wheat grain

• Husk, Starch, Fiber
• Bran, Germ, Endosperm
• Shell, Nucleus, Pulp
• Peel, Core, Pith

The parboiled, braned and cracked wheat is called as ----

• bulgur
• quinoa
• farro
• couscous

In continuous steamer soaked wheat is cooked under a pressure of -----

• 2 kg/cm2

• 3 kg/cm2

• 4 kg/cm2

• 1.2 kg/cm2

The main objective of tempering of wheat is to

• Equillibrate the moisture content throughout the kernel

• Enhance the color
• Reduce the fiber content
• Soften the bran layer

What is the purpose of tempering wheat?

• To equilibrate the moisture content throughout the kernel

• To enhance the color

• To reduce the fiber content

• To soften the bran layer

At what temperature is wheat soaked using the batch method?

• 75 degrees Celsius

• 55 degrees Celsius

• 65 degrees Celsius

• 45 degrees Celsius

• 85 degrees Celsius

What pressure is used in the continuous steamer to cook soaked wheat?

• 2 kg/cm2

• 3 kg/cm2

• 4 kg/cm2

• 1.2 kg/cm2

Mention the number of break rolls and reduction rolls used in wheat milling

• 4-6 break rolls and 3-5 reduction rolls
• 8-10 break rolls and 6-8 reduction rolls
• 2 - 4 break rolls and 12-14 reduction rolls

• 3-5 break rolls and 2-4 reduction rolls

Name the vitamins used for fortification of wheat

• Vitamin A and D, Vitamin K

• Vitamin C, Vitamin A and D,

• Vitamin A and D, Vitamin B1, Vitamin B2, and Niacin

• Vitamin D