Cereals and Root crops technology

Attempt the following questions to check your understanding of the subject:

PART 1

1. Describe the general process for the manufacture of rolled, puffed and shredded ready to eat breakfast cereal (10 Marks)
2. Discuss the three major processes employed in the manufacture of biscuits (10 Marks)
3. Discuss bread staling highlighting the factors that may affect the rate of staling and the methods that can be used to reduce it (10 Marks)
4. Describe the traditional process for the manufacture of pasta from semolina (10 Marks)

PART 2

5. Discuss the protein constituents in cereals and how they influence the applicability of the cereal in processing (10 Marks)
6. Discuss the physical and chemical characteristics that determine grain quality and the way in which they are determined (10 Marks)
7. Discuss wheat tempering and the differences between tempering for soft, semi hard and hard wheats (10 Marks)
8. Discuss the barley milling process outlining the significance and products of each step (10 Marks)