Exam Details
| Subject | Technology Of Cereals, Pulses And Oil Seeds | |
| Paper | ||
| Exam / Course | POST GRADUATE DIPLOMA IN FOOD SCIENCE AND TECHNOLOGY (PGDFT) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages 2 IMFT-OlOI
POST GRADUATE DIPLOMA IN FOOD
SCIENCE AND TECHNOLOGY (PGDFT)
n Term-End Examination
o December, 2016
o MFT-010: TECHNOLOGY OF CEREALS, PULSES AND OILSEEDS
Time: 3 hours Maximum Marks: 70
Note: Attempt any five questions.
All questions carry equal marks.
1. How moisture content influences the storage stability of wheat grains?
Describe, how quality of protein plays a significant role in the functionality of wheat flour, with reference to Bread and Cookies.
2. Name the dough rheology measuring instruments and describe the functioning of Farinograph.
Name different types of bread formulations and describe the manufacturing process of bread making.
3. Discuss the importance of packaging in bakery. What are the important properties of an ideal bread packaging material
Describe the factors responsible for post harvest losses of rice.
Write a note on rice based infant formulations.
4. Discuss the importance of tempering in between the periods of drying of paddy and the process of parboiling.
Write a note on small capacity rice mill.
5. Explain corn dry milling process with the help of a neat flow diagram.
Define malting and explain the malting process with the help of a neat flow diagram.
6. Write short note on by-product utilization from Rice Milling.
Justify, how pulses play an important role in the nutritional security of a large number of population.
Explain hard to cook phenomenon in pulses and factors affecting it.
7. Name different types of oilseeds mainly used for the commercial purposes. Explain refining process for extraction of oil.
Describe the entrepreneurial skills. 7
POST GRADUATE DIPLOMA IN FOOD
SCIENCE AND TECHNOLOGY (PGDFT)
n Term-End Examination
o December, 2016
o MFT-010: TECHNOLOGY OF CEREALS, PULSES AND OILSEEDS
Time: 3 hours Maximum Marks: 70
Note: Attempt any five questions.
All questions carry equal marks.
1. How moisture content influences the storage stability of wheat grains?
Describe, how quality of protein plays a significant role in the functionality of wheat flour, with reference to Bread and Cookies.
2. Name the dough rheology measuring instruments and describe the functioning of Farinograph.
Name different types of bread formulations and describe the manufacturing process of bread making.
3. Discuss the importance of packaging in bakery. What are the important properties of an ideal bread packaging material
Describe the factors responsible for post harvest losses of rice.
Write a note on rice based infant formulations.
4. Discuss the importance of tempering in between the periods of drying of paddy and the process of parboiling.
Write a note on small capacity rice mill.
5. Explain corn dry milling process with the help of a neat flow diagram.
Define malting and explain the malting process with the help of a neat flow diagram.
6. Write short note on by-product utilization from Rice Milling.
Justify, how pulses play an important role in the nutritional security of a large number of population.
Explain hard to cook phenomenon in pulses and factors affecting it.
7. Name different types of oilseeds mainly used for the commercial purposes. Explain refining process for extraction of oil.
Describe the entrepreneurial skills. 7
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Dairy Technology
- Food Chemistry And Nutrition
- Food Microbiology
- Food Packaging, Safety And Quality Management
- Food Processing And Engineering
- Fruit And Vegetable Technology
- Meat, Fish And Poultry Technology
- Technology Of Cereals, Pulses And Oil Seeds