Flour and Milling Quiz

What is the primary source of flour?

• Fruits and vegetables

• Cereals, legumes, and tubers

• Nuts and seeds

• Dairy products

Which of the following describes the extraction rate of flour?

• The amount of gluten in the flour

• The proportion of the original grain in the flour

• The fineness of the flour particles

• The moisture content of the flour

What is the main purpose of milling?

• To add nutrients to the grain

• To separate the endosperm from the bran and germ

• To increase the shelf life of the grain

• To soften the grain for easier digestion

Which type of flour has almost all the outer layers of the endosperm removed before milling?

• High extraction rate flour

• Enriched flour

• Low extraction rate flour

• Whole wheat flour

Which of the following is a characteristic of high extraction rate flour?

• Lower in fat

• Whiter in color

• More nutritious

• Lower in phytic acid

Low extraction rate flour is generally:

• More nutritious and darker in color

• Less nutritious and darker in color

• More nutritious and whiter in color

• Less nutritious and whiter in color

Which of the following is a water-insoluble wheat protein?

• Glutenin

• Albumin

• Gliadin

• Globulin

What is the primary function of gluten in baked goods?

• To add sweetness

• To provide flavor

• To maintain shape and structure

• To increase moisture

What process involves partial boiling of paddy rice before milling?

• Polishing

• Steaming

• Parboiling

• Roasting

What is the main purpose of parboiling rice?

• To make it easier to cook

• To reduce the carbohydrate content

• To increase its nutritional value and reduce breakage

• To improve its flavor