Cereals and Root crops technology

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

PART 1

1. Briefly explain each of the following terminologies as used in cereal technology (10 Marks)

1. Resistant starch and modified starch
2. Gelatinization and retrogradation
3. Maillard reaction and caramelization
4. Soft and hard wheat
5. Alpha amylase activity and Falling number

2. Highlight the major determinates of wheat quality before milling (4 Marks)
3. Differentiate between dry milling and wet milling as applied in cereals processing (2 Marks)
4. Describe the traditional process for the manufacture of pasta from semolina (3 Marks)
5. Discuss the characteristics required of malting barley (2 Marks)
6. Describe the traditional process for the manufacture of corn flakes (3 Marks)
7. Highlight the causes of bread staling and the methods that can be used to reduce bread staling (3 Marks)
8. Discuss wheat tempering or conditioning and its importance in wheat milling (4 Marks)
9. Briefly, discuss the importance of moisture in stored grains (2 Marks)
10. Briefly discuss the importance of glycoalkaloids in potatoes and why intoxication rarely occurs in humans (2 Marks)
11. Discuss straight-run, patent and clear flours and the processes involved in their production (3 Marks)
12. Discuss the processes that commence once the bread dough is in the oven (2 Marks)

PART 2

13. Discuss the straight dough and sponge dough processes identifying their similarities and differences and how these differences affect bread quality (8 Marks)
14. Discuss wet milling outlining its importance in maize and wheat processing (7 Marks)
15. Discuss the processes involved in the manufacture of high-fructose corn syrup and its applications (8 Marks)
16. Discuss the ingredients used in bread making and their purpose (7 Marks)
17. Discuss the major concerns in consuming fried potatoes (8 Marks)
18. Discuss the negative aspects of cereals and root crops products (7 Marks)