Chapter 4 AIR CLASSIFICATION AND FINE GRADING MCQs

7 min Score: 0 Attempted: 0/7 Subscribe
1. . Maximum bran portion is present in:





2. . Granular semolina is desirable for production of:





3. . Semolina is derived from:





4. . Keeping quality of flour depends upon:





5. . Extraction rate of white flour is %:





6. . Graham’s flour has % extraction rate:





7. . As flour becomes finer and whiter with sifter it becomes low in:





Contents Copyrights Reserved By T4Tutorials