Exam Details
| Subject | Baking And Flour Confectionery | |
| Paper | ||
| Exam / Course | Diploma in Production of Value Added Products from Cereals, Pulses and Oilseeds | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
What are the different factors influencing the composition of flour.
What do you mean be extraction rate Write range of extraction rate of flour
Describe the functions of flour improvers.
Explain the role of surfactants in processing and storage of bread.
Define viscosity.
Differentiate between deformation and strain.
What do you understand by rheology Briefly discuss the different instruments used to measure the rheological properties of wheat flour dough
What are the differences between strong flour and weak flour
What are the principal functions salt and yeast perform in bread dough?
Discuss the different stages of dough development.
What do you understand by gas production in fermentation and how is it influenced
Explain complete process of bread making with the help of a neat flow diagram.
How is the formulation of Hamburger and Hot Buns different from white pan bread
Differentiate between cream crackers and sweet biscuits.
What are the different functions wheat flour and eggs perform in cake manufacture?
Drying of Pasta is a critical step. Discuss.
What do you understand by chemical and 6 mechanical dough development for bread?
What do you mean be extraction rate Write range of extraction rate of flour
Describe the functions of flour improvers.
Explain the role of surfactants in processing and storage of bread.
Define viscosity.
Differentiate between deformation and strain.
What do you understand by rheology Briefly discuss the different instruments used to measure the rheological properties of wheat flour dough
What are the differences between strong flour and weak flour
What are the principal functions salt and yeast perform in bread dough?
Discuss the different stages of dough development.
What do you understand by gas production in fermentation and how is it influenced
Explain complete process of bread making with the help of a neat flow diagram.
How is the formulation of Hamburger and Hot Buns different from white pan bread
Differentiate between cream crackers and sweet biscuits.
What are the different functions wheat flour and eggs perform in cake manufacture?
Drying of Pasta is a critical step. Discuss.
What do you understand by chemical and 6 mechanical dough development for bread?
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Baking And Flour Confectionery
- Food Fundamental
- Food Microbiology
- Food Quality Testing And Evaluation
- Marketing And Entrepreneurship
- Milling of Wheat, Maize and Coarse Grains
- Paddy Processing
- Processing Of Pulses And Oilseeds