Challenge Questions for Quiz
Autor: hyemi • May 15, 2015 • Course Note • 508 Words (3 Pages) • 1,107 Views
Page 1 of 3
- Name the 8 common cereals grains. What is the largest cereal and second largest crops in Australia?
- 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?
- What are the four classes of cereal proteins?
- 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?
- Why does freshly milled wheat flour need improvement? What does improvement do to the flour?
- What are the differences between alpha- and beta- amylase in terms of their mode of action and products?
- Why is weather (rain)-damaged wheat not suitable for making bread?
- What are the two proteins that make up gluten?
- Name two properties that can be measured by farinograph test?
- What is falling number? What does falling number measure? Why is a flour with low falling number not suitable for making bread?
- Briefly describe the roles that fat play in biscuit making.
- What are the main cause of bread staling? How can bread staling be minimised?
- What roles do emulsifiers play in bread and biscuits?
- How do amylose and amylopectin affect the texture of cooked rice.
- What are the major advantages of parboiling rice?
- Why is it necessary to have a stabilisation step in oat milling?
- What are the main differences between dry and wet milling of maize?
- What are the differences between a starch sol and a starch gel?
- Briefly describe the process of starch gelatinisation. Why does the viscosity increase then decrease during the process?
- What is starch retrogradation?
- What are the major methods used to modify starch.
- What are the major components of milk?
- The colloid of milk is made of what?
- Why do caseins have good thermal stability?
- What are the major differences between casein and whey proteins?
- Describe the structure of milk fat globules.
- How can we make milk and dairy products safe for consumption by lactose intolerant people?
- What are the major fatty acids in milk fat?
- What tests are commonly used to test raw milk quality?
- Why does a high count of somatic cells indicate poor milk quality?
- What is the primary objective of pasteurisation of milk?
- What is the main difference between pasteurised and UHT milk in terms of their respectively microbiological status?
- What is the test frequently used in the dairy industry for testing the adequacy of pasteurization?
- Why phophatase test is a good test for testing pasteurization adequacy of milk?
- Explain why high temperature short time process is better than low temperature long time process for pasteurizing milk?
- Why is it necessary to have a two-stage process for homogenization of milk?
- Very briefly describe the structure of butter. Draw a diagram to augment your description.
- In cheese making, which protein is the primary target of rennet?
- Can you coagulate milk without the use of rennet? If yes, how would you do it?
- What is the typical time and temperature used in the HTST process for pasteurisation of milk?
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