Exam

Question 1

Which type of wheat is commonly used for fresh pasta ?

Answer 1

Durum wheat

Question 2

The water absorption capacity of gluten free pasta in comparison to wheat pasta is

Answer 2

Lower

Question 3

What is the resistant starch ?

Answer 3

Is a a type of dietary fiber found in starch based foods

Question 4

Whole flours contain

Answer 4

Bran / endosperm / germ

Question 5

Pigmented cereals are functional ingredients likely due

Answer 5

Their content in polyphenols

Question 6

The milling spent can influence

Answer 6

The percentage of damaged starch in the flour

Question 7

În general resistant starch can be formed through

Answer 7

Starch retrogradation

Question 8

A high quality semolina pasta is characterised by

Answer 8

Low cooking losses higher water absorption capacity

Question 9

Ancient gardian compared to common grains has

Answer 9

Lower gluten index value

Question 10

Gluten formation is related to the presence of

Answer 10

Water insoluble protein units

Question 11

The white spots in whole semolina pasta are related to

Answer 11

The presence of simple sugars contained in the germ

Question 12

When compared to common wheat flour semolina has

Answer 12

Greater particle size

Question 13

A flour with a percentage of damage starch > 8% on a total starch basis is suitable for

Answer 13

Bread making

Question 14

The extraction rate of whole flour is

Answer 14

100%

Question 15

În general starch from waxy cereal grain contain

Answer 15

5% of amylose and 95% of amylopectin

Question 16

Gelatinisation can transform starch from

Answer 16

A semicrystalline structure to an amorphous structure

Question 17

În general starch gelatinisation starts from

Answer 17

55C

Question 18

The production of CO2 from chemically agents with respect to biological agents is

Answer 18

Faster

Question 19

Starch retrogradation is associated to

Answer 19

Aggregation of amylose and amylopectin chains

Question 20

Gluten is formed by linkage of

Answer 20

Gliadins and glutamins

Question 21

Glutenins are responsible for

Answer 21

Elasticity and tenacity

Question 22

The amount of lipid added in bread can

Answer 22

Make the gluten more weak

Question 23

In dry pasts gluten is formed during

Answer 23

Extrusion

Question 24

When compared to doughs batter contain

Answer 24

Higher amount of water

Question 25

For gluten free baked food products the gas retention capacity is primarily related to

Answer 25

The amount of gelatinised starch

Question 26

In a chemically raised product CO2 is produced during

Answer 26

The mixing step

Question 27

In the gluten containing system the best final volume for bread can be achieved by

Answer 27

The indirect method of production

Question 28

Which of the factors below can influence the gluten quality

Answer 28

The milling type

Question 29

The glycaemic index of wheat based pasta is

Answer 29

<40

Question 30

The best vegetable protein to be used in food formulation is

Answer 30

Soybean