1. . Maximum bran portion is present in:
(A) White flour
(B) Patent flour
(C) Brown flour
(D) Straight grade flour
2. . Granular semolina is desirable for production of:
(A) Bread
(B) Cakes
(C) Pizza
(D) Pasta
3. . Semolina is derived from:
(A) Common Wheat
(B) Durum Wheat
(C) Compactum Wheat
(D) Club Wheat
4. . Keeping quality of flour depends upon:
(A) Starch
(B) Bran
(C) Gluten
(D) Germ
5. . Extraction rate of white flour is %:
(A) 65
(B) 85
(C) 75
(D) 98
6. . Graham’s flour has % extraction rate:
(A) 55
(B) 65
(C) 75
(D) 100
7. . As flour becomes finer and whiter with sifter it becomes low in:
(A) Carbohydrates
(B) Vitamins
(C) Lipids
(D) Protein