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 | December, 2016 | |
| City, State | new delhi, |
Question Paper
How composition of flour is related to end product quality
Tabulate proximate composition of flour.
What is the role of emulsifiers and surfactants during processing and storage of bread?
Describe the process of adding additives in the flour mill with the help of schematic diagram.
Define rheology. Explain the importance of rheology study for wheat flour dough.
Define viscosity.
Differentiate between deformation and strain.
Explain how quality of water affects dough development and resulting bread.
What is the traditional formulation of baker's yeast? How is it different from dried yeasts?
What are the major objectives of dough mixing process Differentiate between vertical mixer and horizontal mixer.
What are physical and chemical changes observed during fermentation of dough?
Discuss the process of bread making with the help of neat flow diagram.
What are the important points the bakers are required to keep in mind while finalizing the recipe of whole wheat bread
Differentiate between cream cracker and sweet biscuits.
How ingredients can be classified into five main categories based on their function in cake manufacture
Discuss in detail the physico-chemical characteristics of durum wheat.
What are the quality characteristics of semolina?
Tabulate proximate composition of flour.
What is the role of emulsifiers and surfactants during processing and storage of bread?
Describe the process of adding additives in the flour mill with the help of schematic diagram.
Define rheology. Explain the importance of rheology study for wheat flour dough.
Define viscosity.
Differentiate between deformation and strain.
Explain how quality of water affects dough development and resulting bread.
What is the traditional formulation of baker's yeast? How is it different from dried yeasts?
What are the major objectives of dough mixing process Differentiate between vertical mixer and horizontal mixer.
What are physical and chemical changes observed during fermentation of dough?
Discuss the process of bread making with the help of neat flow diagram.
What are the important points the bakers are required to keep in mind while finalizing the recipe of whole wheat bread
Differentiate between cream cracker and sweet biscuits.
How ingredients can be classified into five main categories based on their function in cake manufacture
Discuss in detail the physico-chemical characteristics of durum wheat.
What are the quality characteristics of semolina?
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