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Fost 332: Cereals And Root Crops Technology Question Paper

Fost 332: Cereals And Root Crops Technology

Course:Bachelor Of Science In Food And Science Technology

Institution: Egerton University question papers

Exam Year:2008

ANSWER ALL QUESTIONS

1. Briefly explain the following terminologies as used in cereal technology: (10 Marks)
a. Green rice
b. Potassium bromate
c. Gelatinization
d. Resistant starch
e. Ropiness in bread

2. Distinguish between the following: (8 Marks)
a. Maillard reaction and caramelization during baking
b. Break roll system and reduction roll system during wheat milling

3.(a) What is ergot? Describe how it can be removed during durum milling to avoid. (3 Marks)
(b) Compare and contrast tempering of durum and hard common wheat before milling. (4 Marks)
(c) Briefly explain why in order to get a good pasta product the dough is normally
mixed under vacuum. (3 Marks)
(d) Mention any two uses of durum flour. (2 Marks)
4.(a) Describe with aid of a flow diagram the production of bread by the sponge-dough
procedure. (6 Marks)
(b) A baker found that his product (bread) has a sticky open crumb and low volume.
What could be the likely causes of this defect and how can the baker prevent the
occurrence of such a defect in future? (4 Marks)
(c) Define the term bread staling. Briefly discuss the main factors affecting
bread staling. (4 Marks)

5.(a) describe the steeping process during wet milling of maize. (4 Marks)
(b) Briefly explain the purposes of starch medication and give three examples of
chemical reactions that may be used to modify starch. (5 Marks)
(c) Explain what is meant by 'degree of substitution' of modified starch. (2 Marks)

6.(a) Briefly discuss the importance of glycoalkaloids in potatoes and why
intoxication of potato glycoalkaloids rarely occurs in humans. (5 Marks)
(b) Explain the advantages and disadvantages of parboiling rice. (6 Marks)
(c) What are the likely causes of rancid and how can it be prevented? (6 Marks)

Fost 332: Cereals And Root Crops Technology Question Paper

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