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Question Paper: Flour

The document is a question paper for an examination on flour containing 7 questions with multiple parts about flour production, testing, and applications in baked goods. It provides instructions for the exam and asks questions about topics like brown flour production, yeast enzymes, protein and fiber analysis tests, and using different flours in biscuits, cakes, chapattis and puff pastry.

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58 views2 pages

Question Paper: Flour

The document is a question paper for an examination on flour containing 7 questions with multiple parts about flour production, testing, and applications in baked goods. It provides instructions for the exam and asks questions about topics like brown flour production, yeast enzymes, protein and fiber analysis tests, and using different flours in biscuits, cakes, chapattis and puff pastry.

Uploaded by

wf4sr4r
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Question Paper

Module 5: Flour
Date: Time: Duration:
10 May 2016 09:30 – 12:00 2½ hours

You should have the following for this examination: one answer book; pencil, pen, and ruler.
All questions carry equal marks. The maximum marks for each section within a question are shown.
Answer ALL SEVEN questions, starting each new question (1-7) on a new page of the answer book.

1. a) Describe briefly how brown flour is made. (2 marks)


b) State a typical extraction rate for brown flour. (1 mark)
c) State who is responsible for quality. (1 mark)
d) Explain how to interpret test results and why it is important to do so
correctly. (8 marks)

2. a) List the THREE main enzymes produced by yeast. (3 marks)


b) List THREE benefits of using emulsifiers in baked products. (3 marks)
c) List and describe briefly the SIX stages in the calculation of a cumulative
ash curve. (6 marks)

3. a) List TWO tests for protein quality. (2 marks)


b) State how protein quality can be damaged. (1 mark)
c) State why protein quality is significant. (1 mark)
d) Describe a pekar test and what it can measure. (4 marks)
e) Describe how test bakes are conducted and what test bakes measure. (4 marks)

4. a) Describe in full how to conduct an Extensograph test. (10 marks)


b) State typical resistance and extensibility values for a biscuit flour. (2 marks)

continued overleaf

© nabim 2016
5. a) State TWO reasons why mycotoxins in wheat are measured. (2 marks)
b) State what the Chittick test measures. (1 mark)
c) State what affects the level of fibre in flour. (1 mark)
d) Describe the Hagberg Falling Number test for wheat, and state
what it measures. (5 marks)
e) Describe briefly the measurements that can be made with a
TAXT-2 Texture analyser. (3 marks)

6. a) List FOUR advantages of the Chorleywood bread process compared


to the Bulk Fermentation process. (4 marks)
b) State the effect on baking quality of too much bran powder in the flour. (2 marks)
c) State the effect of baking with too much steam. (1 mark)
d) Describe how protein is distributed through the wheat grain and
the effect this has on the baking quality of breadmaking flour. (5 marks)

7. a) State the typical moisture for a baked biscuit. (1 mark)


b) Describe briefly how wafer biscuits are made and the type of flour
used in the process. (4 marks)
c) List the ingredients and % weight for a sandwich sponge cake. (3 marks)
d) Describe briefly what chapattis are and the type of flour used
to make chapattis. (2 marks)
e) State TWO reasons why puff pastry can have poor lift or shape. (2 marks)

© nabim 2016

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