1. . The process that adjusts the moisture in grains before milling is:
(A) Tempering
(B) Sifting
(C) Conditioning
(D) Purifying
2. . Straight grade flour has extraction rate __________%.
(A) 45-65
(B) 92-98
(C) 85-92
(D) 70-72
3. . Other cereal grains are removed from wheat by process of:
(A) Purification
(B) Aspiration
(C) Disc separation
(D) Reduction
4. . Insect eggs are broken by:
(A) Entoleter
(B) Purifier
(C) Sifter
(D) Aspirator
5. . Adhering dust of wheat grains is removed by:
(A) Entoleter
(B) Sifter
(C) Scourer
(D) Aspirator
6. . The process in which moisture of grains is increased before milling is:
(A) Tempering
(B) Winnowing
(C) Conditioning
(D) Sifting
7. . Separation of flour particles into fractions based on particle size is:
(A) Scouring
(B) Purifying
(C) Sifting
(D) Aspirating
8. . Separation of bran particles from endosperm density basis achieved by:
(A) Sifter
(B) Entoleter
(C) Purifier
(D) Scourer
9. . Conversion of grain into coarse particles of endosperm and bran by action:
(A) Reduction rolls
(B) Break rolls
(C) Sieving rolls
(D) Purifying rolls
10. . Baking performance of flour can be improved by:
(A) Potassium bromate
(B) Benzyle peroxide
(C) Potassium silicate
(D) Sodium hydroxide
11. . Soft wheat flour is suitable for production of:
(A) Burger
(B) Pizza
(C) Bread
(D) Cookies
12. . All impurities present in grains are collectively called:
(A) Metals
(B) Dockage
(C) Tailings
(D) Trimmings
13. . In tempering endosperm becomes:
(A) Tough
(B) Resistant
(C) Hard
(D) Soft
14. . Maximum flour is obtained in:
(A) First Break
(B) Purifier
(C) Sifter
(D) Reduction
15. . Rolls in reduction system are:
(A) Grooved
(B) Lined
(C) Plain
(D) Rough
16. . Flour color can be Improved by:
(A) ClO2
(B) Potassium Bromate
(C) Benzyl Peroxide
(D) FeSO4
17. . To separates bran adhering to endosperm:
(A) Sifter
(B) Purifier
(C) Scourer
(D) Buhler
18. . Maximum bran portion is present in:
(A) White Flour
(B) Patent Flour
(C) Brown Flour
(D) Semolina