Download PTU M.Tech. Food Technology 2nd Semester 76122 ADVANCES IN CEREALS SCIENCE AND TECHNOLOGY Question Paper

Download PTU. I.K. Gujral Punjab Technical University (IKGPTU) M.Tech. Food Technology 2nd Semester 76122 ADVANCES IN CEREALS SCIENCE AND TECHNOLOGY Question Paper.

1 | M-76122 (S102)-851

Roll No. Total No. of Pages : 01
Total No. of Questions : 08
M.Tech. (Food Techonolgy) (2018 Batch) (Sem.?2)
ADVANCES IN CEREALS SCIENCE AND TECHNOLOGY
Subject Code : MTFT-522-18
M.code : 76122
Time : 3 Hrs. Max. Marks : 60

INSTRUCTIONS TO CANDIDATES :
1. Attempt any FIVE questions out of EIGHT questions.
2. Each question carries TWELVE marks.

1. a) Define Cereals. Discuss basic composition of different cereals.
b) Discuss the detail of present status of cereal and bakery industry in India.
2. Draw and discuss briefly the various structural parts of wheat and rice grain.
3. Define Wheat and Dough proteins. Give the various kind of protein in the wheat flour.
Discuss the effect of fermentation on the on the various properties of dough.
4. Differentiate between pasta and biscuits. Give the detail of process for biscuit making.
Discuss various methods used for evaluation of quality of biscuits.
5. Define Parboiling. Write detail of the CFTRI and traditional methods used for parboiling
of rice. Give the advantages and drawbacks of both.
6. Define milling of rice. Discuss various factors effect on the head rice yield. Discuss the
various products and by products from the milling of rice.
7. How wet milling is different from dry milling. Discuss wet milling of corn. Give the detail
of separation and utilization of starch and protein.
8. Discuss the detail of all steps involved in malting. Discuss all the application of malt in
food products.

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page of Answer Sheet will lead to UMC against the Student.
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