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 | June, 2016 | |
| City, State | new delhi, |
Question Paper
Fill in the blanks:
determines the plumpness of the grain.
Triticum aestivum is also known as
Wheat gluten comprises roughly of total wheat endosperm protein.
Dextrose equivalent is the term used to describe the extent of of starch.
Swelling and rupturing of starch granules due to heat and moisture is called
A substance that inhibits separation of suspensions, emulsions and foams is called
Furfural is derived from
Define any seven out of the following:
Anti-nutrients
Deodorization
Popcorn
Crackers
Rheology
Gluten
Dough development time
(viii) Rice bran oil
Discuss physical and chemical parameters of grain that influence the wheat quality.
What is the aim of wheat milling Describe the steps of wheat milling.
Enlist the instruments used to study dough rheology.
3. Write short notes on:
Retrogradation
Malting of barley
Rice bran utilization
Components of wheat kernel
Why bakery fat is called shortening? Describe the various shortenings used in bakery industry.
What do you understand by parboiling of rice? How does it affect the physico-chemical properties of rice? Briefly describe the CFTRI method of parboiling.
Differentiate between dry and wet milling of corn.
Write a short note on the various breakfast cereals.
What is the objective of starch modification Briefly explain the various ways in which starch can be modified.
How do pulse proteins and cereal proteins complement each other?
"Processing eliminates or reduces the level of toxic factors in pulses." Explain in detail.
What is the objective of hydrogenation and fractionation process
Give the importance of fat in the diet.
Discuss various factors that affect the establishment of bakery industry.
Explain the following
SWOT Analysis
Project Report
determines the plumpness of the grain.
Triticum aestivum is also known as
Wheat gluten comprises roughly of total wheat endosperm protein.
Dextrose equivalent is the term used to describe the extent of of starch.
Swelling and rupturing of starch granules due to heat and moisture is called
A substance that inhibits separation of suspensions, emulsions and foams is called
Furfural is derived from
Define any seven out of the following:
Anti-nutrients
Deodorization
Popcorn
Crackers
Rheology
Gluten
Dough development time
(viii) Rice bran oil
Discuss physical and chemical parameters of grain that influence the wheat quality.
What is the aim of wheat milling Describe the steps of wheat milling.
Enlist the instruments used to study dough rheology.
3. Write short notes on:
Retrogradation
Malting of barley
Rice bran utilization
Components of wheat kernel
Why bakery fat is called shortening? Describe the various shortenings used in bakery industry.
What do you understand by parboiling of rice? How does it affect the physico-chemical properties of rice? Briefly describe the CFTRI method of parboiling.
Differentiate between dry and wet milling of corn.
Write a short note on the various breakfast cereals.
What is the objective of starch modification Briefly explain the various ways in which starch can be modified.
How do pulse proteins and cereal proteins complement each other?
"Processing eliminates or reduces the level of toxic factors in pulses." Explain in detail.
What is the objective of hydrogenation and fractionation process
Give the importance of fat in the diet.
Discuss various factors that affect the establishment of bakery industry.
Explain the following
SWOT Analysis
Project Report
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