WorksheetsWheat, Maize, and Sorghum Processing Quiz
Total questions: 20
Worksheet time: 10mins
What is the primary use of wheat flour globally?
Bread
Animal feed
Construction material
Beverages
What is the purpose of pre-cleaning wheat?
To remove impurities
To increase moisture
To improve flavor
To enhance color
How often are samples taken for quality inspection during wheat storage?
Every 250 MT
Every 100 MT
Every 500 MT
Every 1000 MT
What is the moisture content range for tempering wheat?
10-12%
18-20%
12-14%
14.5-17%
Which method is used to improve flour extraction efficiency during milling?
Sifting
Tempering
Grinding
Blending
What is the role of fortification in flour processing?
To reduce costs
To increase shelf life
To improve nutritional value
To enhance flavor
What is the main product of wet milling of maize?
Flour
Meal
Starch
Grits
What does nixtamalization improve in maize processing?
Shelf life and fat content
Nutritional value and digestibility
Color and aroma
Flavor and texture
What is the primary benefit of using modern cleaning technologies in milling?
Reduced labor costs
Increased production speed
Enhanced flavor
Improved grain cleanliness
What is the main characteristic of durum wheat?
Soft texture
Low protein content
High gluten strength
High moisture content
What is the purpose of using optical color sorters in milling?
To enhance flavor
To detect impurities
To reduce costs
To improve yield
What is a common fermented maize product in Africa?
Tortillas
Ogi
Bread
Pasta
What is the primary goal of maize flour fortification?
To improve taste
To combat nutrient deficiencies
To enhance color
To increase shelf life
What is the main advantage of using ultrafine milling techniques?
Faster processing time
Lower production costs
Improved water absorption
Higher protein content
What is the significance of the Pekar test in flour processing?
To measure moisture content
To detect specks in flour
To assess protein levels
To evaluate flavor
What is the primary use of sorghum semolina?
Animal feed
Beverages
Construction material
Traditional foods
What is the main characteristic of maize products classified as grits?
Finely ground
Coarse particles
High fat content
Low fiber content
What is the effect of degermination in maize processing?
Enhances flavor
Reduces protein content
Improves shelf life
Increases fiber content
What is the primary focus of modern mills in terms of technology?
Manual labor
Traditional methods
Automation and digitalization
Cost reduction
What is the main nutritional benefit of adding folic acid to flour?
Increases shelf life
Improves flavor
Enhances color
Addresses public health needs
