Q.1) (a) Answer any THREE questions

a) Give the nutritive value of rice.

b) Enlist four major and four minor cereal grains cultivated in India. State its importance in human diet.

c) What is tempering? Give two reasons of Tempering of wheat before miling

d) Compare the traditional and recent products from cereals with respect to four point such as nutrition value, shelf life, packaging and examples.

Q.1) (b) Answer any ONE questions

a) With the help of flow sheet, show the nutrients losses steps during milling of wheat and corn.

b) Give the recipes of Bread, Biscuits, and Cake.

Q.2) Answer any FOUR questions

a) Which methods are used for cleaning of cereal (mentions four) Describe any one of them.

b) Draw labeled diagram structure of sorghum.

c) List the by-product of Rice Milling Industry and describes its utilization.

d) Draw labeled structure of corn.

e) Drown the labeled sketch of De-hulling process of Rice Milling. Describe its principle.

f) What is parboiling of rice? State its two advantages.

Q.3) Answer any FOUR questions 

a) What precautions needs to be taken when storage of milled flour?

b) Classify the bread according to uses of ingredient and method of dough preparation.

c) What is malting? Why malted grain are used for beer production.

d) What is corn steep liquor? State its two industrial uses.

e) Give the varieties of maize and barley.

Q.4) (a) Answer any THREE questions

a) What is gluten? State its role in the manufacturing of biscuits.

b) Draw flow sheet of manufacturing process of sorghum starch.

c) Describe any two methods of mixing of ingredients of cake.

d) Give any two Recipes of cereal bared infant food.

Q.4) (b) Answer any ONE questions

a) Classify the breakfast cereal products. List eight snacks foods obtained from cereals.

b) Describe with flow sheet manufacturing process of pasta products.

Q.5) Answer any TWO questions

a) Describe the procedure of estimation of alcoholic acidity of wheat flour. Describe the procedure of estimation of gluten Content from wheat flour.

b) With the help of flow sheets describe manufacturing process of sorghum syrup.

c) Draw the flow sheet of corn flakes manufacturing process .Give its recipe.

Q.6) Answer any FOUR questions

a) What is HFCS? How corn glucose syrup is converted into fructose syrup.

b) What is Extruder? State its two application in food industry.

c) What is saccharification and liquefication?

d) List eight premix made using cereal.

e) How to corn starch is converted into corn syrup.