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Challenge Questions for Quiz

Autor:   •  May 15, 2015  •  Course Note  •  508 Words (3 Pages)  •  635 Views

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  1. Name the 8 common cereals grains. What is the largest cereal and second largest crops in Australia?
  2. What are the four major components in the structure of a rice grain? What are major difference between the grain structures of wheat and rice?
  3. What are the four classes of cereal proteins?
  4. What type of wheat is good for making bread and which type is good for biscuits? What are the major differences of the two types of wheat?
  5. Why does freshly milled wheat flour need improvement? What does improvement do to the flour?
  6. What are the differences between alpha- and beta- amylase in terms of their mode of action and products?
  7. Why is weather (rain)-damaged wheat not suitable for making bread?
  8. What are the two proteins that make up gluten?
  9. Name two properties that can be measured by farinograph test?
  10. What is falling number? What does falling number measure? Why is a flour with low falling number not suitable for making bread?
  11. Briefly describe the roles that fat play in biscuit making.
  12. What are the main cause of bread staling? How can bread staling be minimised?
  13. What roles do emulsifiers play in bread and biscuits?
  14. How do amylose and amylopectin affect the texture of cooked rice.
  15. What are the major advantages of parboiling rice?
  16. Why is it necessary to have a stabilisation step in oat milling?
  17. What are the main differences between dry and wet milling of maize?
  18. What are the differences between a starch sol and a starch gel?
  19. Briefly describe the process of starch gelatinisation. Why does the viscosity increase then decrease during the process?
  20. What is starch retrogradation?
  21. What are the major methods used to modify starch.
  22. What are the major components of milk?
  23. The colloid of milk is made of what?
  24. Why do caseins have good thermal stability?
  25. What are the major differences between casein and whey proteins?
  26. Describe the structure of milk fat globules.
  27. How can we make milk and dairy products safe for consumption by lactose intolerant people?
  28. What are the major fatty acids in milk fat?
  29. What tests are commonly used to test raw milk quality?
  30. Why does a high count of somatic cells indicate poor milk quality?
  31. What is the primary objective of pasteurisation of milk?
  32. What is the main difference between pasteurised and UHT milk in terms of their respectively microbiological status?
  33. What is the test frequently used in the dairy industry for testing the adequacy of pasteurization?
  34. Why phophatase test is a good test for testing pasteurization adequacy of milk?
  35. Explain why high temperature short time process is better than low temperature long time process for pasteurizing milk?
  36. Why is it necessary to have a two-stage process for homogenization of milk?
  37. Very briefly describe the structure of butter. Draw a diagram to augment your description.
  38. In cheese making, which protein is the primary target of rennet?
  39. Can you coagulate milk without the use of rennet? If yes, how would you do it?
  40. What is the typical time and temperature used in the HTST process for pasteurisation of milk?


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