List of top Food Science and Technology Questions on Wheat Grain Technology asked in CUET (PG)

If the falling number of the flour is too low, this can lead to collapse of the side wall crust in bread, this phenomena is known as:

Structural integrity of the starch polymeric chains of wheat flour is measured by

Straight flour is
(A) Patent flour
(B) Clear flour
(C) Mixture of all flours
(D) Pastry flour
Choose the correct answer from the options given below:

Protein content of all-purpose flour is %

In Farinograph analysis, the reference value for resistance is:

Typical farinograph of wheat flour follows the sequence of-
(A). Arrival time
(B). Peak time
(C). Mixing tolerance index
(D). Departure time
Choose the correct answer from the options given below:

Which of the following is used as an enriching agent in wheat flour?