Hull, germ and fibre are separated by stepping in the processes involving Milling of Maize.

← Prev Question Next Question →

1 Answer

Related questions

+1 vote

1 answer

Statement 1: Dry Milling of Sorghum → product rich in starch. Statement 2: Wet Milling of Sorghum → product poor in fibre.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Which of the following is NOT a step in the process involved in dry milling of maize?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: Black pepper is obtained from ripened berries by removing the pulp. Statement 2: White pepper is obtained by plucking a few cherries which have turned orange/ red, are spread on the floor and are separated by trampling.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

SEM- Solvent Extraction Milling of brown rice is healthier than that obtained by conventional methods as it has a moderate protein content and less fat content.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Which of the following is untrue? (a)Bran, Germ and remaining Endosperm is used as animal feed

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

White Flour is made from all the three parts i.e. Bran, Germ and Endosperm of a Wheat Kernel.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Which of the following is untrue? (a)The coffee beans after milling are called ‘Green Coffee’

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: Blocking and pearling of barley are both abrasive processes. Statement 2: After blocking and pearling, they’re cut into portions called grits.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

Which of the following methods pertaining to wheat milling refers to reduction of moisture content in the wheat?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Which of the following is NOT a step in Modern Milling of Wheat?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: During de-hulling of rice, shearing action is used. Statement 2: During milling of rice, the rice kernel is subjected to rubbing action.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

Statement 1: Spices along with spice oils are called Spice Oleoresins. Statement 2: Spice Oleoresins are the concentrated liquid part of spices. They are obtained by solvent extraction of the dry spices and represent the characteristic aroma of the spices.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Green Cardamom is preserved by dipping the harvested capsules in baking soda for 10 minutes (with minimum moisture content), spreading them and keeping them in gunny bags lined with polythene.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Spice oils are used in toothpastes and perfumes.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Plucking table is when a tea is pruned and kept at a considerable height to be plucked by tea pluckers.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: Chillies are pungent in nature. Statement 2: Chillies are pungent due to the presence of the compound capsaicin.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Oxidation/ fermentation of tea leaves is done for Black tea manufacture such that the enzymes in the leaves come out and start to oxidize. This gives tea its flavour.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Ripened berries sink in water and unripe ones float on water.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Bleaching of Cardamom is done by passing sulphur dioxide released by burning sulphur.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

The aromatic volatile components of spices are called _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Which of the following parts of a plant are spices NOT made from?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: Finer the grind, faster is the coffee prepared. Statement 2: Roasting of coffee beans gives it their aroma and flavour.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: Fine plucking is the earlier half of tea plucking and the quality of tea is good. Statement 2: Coarse plucking is the second half of tea plucking and the quality of tea is not so good.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

Which of the following is NOT a step in Black tea manufacture?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

Which of the following is untrue? (a)Bean size is expressed in terms of 1/64 of an inch

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

...