Wheat Facts: Trivia Quiz! MCQ
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- 1.
The purest and the highest quality flour obtained from wheat is called as:
- A.
Patent flour
- B.
Cake flour
- C.
Straight grade flour
- D.
Clear flour
Correct Answer
A. Patent flourExplanation
Patent flour is the correct answer because it refers to the purest and highest quality flour obtained from wheat. It is made from the center part of the endosperm, which is the most nutritious part of the wheat grain. Patent flour has a fine texture and high gluten content, making it ideal for baking purposes such as bread and pastries. Cake flour, straight grade flour, and clear flour are not as pure or of the same high quality as patent flour.Rate this question:
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- 2.
If the Falling number value of wheat flour is <150:
- A.
Bread crumb will be dry and crumbly
- B.
Bread crumb will be sticky
- C.
It shows that wheat is sprouted
- D.
Both (B) and (C)
Correct Answer
D. Both (B) and (C)Explanation
If the Falling number value of wheat flour isRate this question:
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- 3.
For biscuit making, wheat flour should have:
- A.
High extensibility and low elasticity
- B.
Low extensibility and high elasticity
- C.
10-11% dry gluten
- D.
None of the above
Correct Answer
A. High extensibility and low elasticityExplanation
Biscuit making requires wheat flour with high extensibility and low elasticity. This means that the dough should be able to stretch easily without snapping back, allowing the biscuits to have a light and crispy texture. High extensibility helps in achieving a desired shape and size for the biscuits, while low elasticity prevents them from becoming tough and chewy. Therefore, this combination of properties is ideal for biscuit making.Rate this question:
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- 4.
Gliadin proteins:
- A.
Low molecular weight than glutenin
- B.
Mainly responsible for viscous behaviour of dough
- C.
Has high extensibility and low elasticity than glutenin
- D.
All of the above
Correct Answer
D. All of the aboveExplanation
Gliadin proteins have a lower molecular weight than glutenin. They are mainly responsible for the viscous behavior of dough. Additionally, gliadin proteins have high extensibility and low elasticity compared to glutenin. Therefore, all of the given statements are correct.Rate this question:
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- 5.
Hard wheat:
- A.
Suitable for bread making
- B.
Gives more damaged starch in flour
- C.
Has vitreous kernel
- D.
All of the above
Correct Answer
D. All of the aboveExplanation
Hard wheat is suitable for bread making because it has a higher protein content, which helps to create a strong gluten network that gives bread its structure and texture. It also gives more damaged starch in flour, which can improve the texture and moisture retention in baked goods. Additionally, hard wheat has a vitreous kernel, which means it has a hard, glassy texture that is desirable for milling into flour. Therefore, all of the given statements are correct explanations for why hard wheat is suitable for bread making.Rate this question:
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- 6.
Flour protein quality can be tested using:
- A.
Pelshenke test
- B.
Sedimentation test
- C.
Gluten content
- D.
Both (A) and (B)
Correct Answer
D. Both (A) and (B)Explanation
Both the Pelshenke test and the sedimentation test are methods used to determine the protein quality of flour. The Pelshenke test measures the gluten strength and elasticity of flour, while the sedimentation test measures the gluten content. Therefore, both tests are valid methods for testing the protein quality of flour.Rate this question:
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- 7.
Which of the following statement holds true for water absorption?
- A.
Chlorinated flour absorbs less water than unchlorinated flour
- B.
Damaged starch absorbs more water than native starch
- C.
Hard wheat flour absorbs less water than soft wheat flour
- D.
Both (A) and (B)
Correct Answer
B. Damaged starch absorbs more water than native starchExplanation
Damaged starch refers to starch that has been physically or chemically altered, resulting in a loss of its original structure. This alteration increases the surface area of the starch granules, making them more susceptible to water absorption. As a result, damaged starch absorbs more water than native starch. This statement is true, and it is the correct answer to the question.Rate this question:
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- 8.
Wheat tempering/conditioning is done:
- A.
To reduce power consumption during milling
- B.
To soften the bran
- C.
To break bran in finer pieces
- D.
Both (A) and (B)
Correct Answer
A. To reduce power consumption during millingExplanation
Wheat tempering/conditioning is done to reduce power consumption during milling. This process involves adding moisture to the wheat kernels, which helps in softening the bran layer. Softening the bran makes it easier to break into finer pieces during milling, thus reducing the amount of energy required for the milling process. Therefore, both reducing power consumption and softening the bran are the reasons for wheat tempering/conditioning.Rate this question:
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- 9.
Stone mills use _____ for making whole grain flours.
- A.
Compression
- B.
Shear
- C.
Abrasion
- D.
All of the above
Correct Answer
D. All of the aboveExplanation
Stone mills use all of the above methods (compression, shear, and abrasion) for making whole grain flours. Compression occurs when the grains are crushed between the stones, shear happens when the grains are sliced or cut by the stones, and abrasion takes place when the grains are rubbed against the stones. These different actions help to break down the grains and create the desired texture and consistency of whole grain flours.Rate this question:
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- 10.
What is the maximum level of atta fortification with calcium allowed in India?
- A.
1200mg
- B.
1500mg
- C.
1500u
- D.
1200u
Correct Answer
B. 1500mgExplanation
The maximum level of atta fortification with calcium allowed in India is 1500mg. This means that the amount of calcium added to atta (wheat flour) for fortification purposes should not exceed 1500 milligrams. Fortification is the process of adding essential nutrients to food to improve its nutritional value, and in this case, calcium is being added to atta to enhance its nutritional content.Rate this question:
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Current Version
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Mar 21, 2023Quiz Edited by
ProProfs Editorial Team -
Jun 30, 2017Quiz Created by
Sahana.sekhar
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