Roll No.
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Total No. of Questions : 08
Total No. of Pages : 01
M.Tech. (Food Techonolgy) (2018 Batch) (Sem.-2)
ADVANCES IN CEREALS SCIENCE AND TECHNOLOGY
Subject Code : MTFT-522-18
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M.code: 76122
Time: 3 Hrs.
Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
- Attempt any FIVE questions out of EIGHT questions.
- Each question carries TWELVE marks.
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- a) Define Cereals. Discuss basic composition of different cereals.
- b) Discuss the detail of present status of cereal and bakery industry in India.
- Draw and discuss briefly the various structural parts of wheat and rice grain.
- 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.
- Differentiate between pasta and biscuits. Discuss the detail of process for biscuit making. Discuss various methods used for of quality of biscuits.
- Define Parboiling. Write detail of the CFTRI and traditional methods used for parboiling of rice. Give the advantages and drawbacks of both.
- 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.
- How wet milling is different from dry milling. Discuss wet milling of corn. Give the detail of separation and utilization of starch and protein.
- Discuss the detail of all steps involved in malting. Discuss all the application of malt in food products.
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NOTE : Disclosure of Identity by writing Mobile No. or Making of passing request on any page of Answer Sheet will lead to UMC against the Student.
1| M-76122
(S102)-851
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This download link is referred from the post: PTU M.Tech 2nd Semester Last 10 Years 2010-2020 Previous Question Papers|| Punjab Technical University