Questions and Answers
What are the basic steps involved in starch conversion?
Bran includes the coarse outer covering of the seed.
True
What is the purpose of liquefaction in starch processing?
To break down large starch molecules into smaller ones called maltodextrins.
The nutritional value of grain hulls is relatively low in energy, low in crude protein, and high in ___ .
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Which milling by-product is classified as a roughage?
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What is the main component of gluten feed?
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Match the following by-products with their descriptions:
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Hominy feed must contain at least 4% crude fat.
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What is the maximum crude fiber content for wheat shorts?
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Study Notes
Cereals - Properties and Processing
- Paddy varieties exhibit diverse quality characteristics; key focus includes parboiling techniques and physico-chemical changes.
- Rice milling methods divide into traditional (hand milling) and modern (mechanized processes).
- Wheat and maize milling involves understanding basic concepts, by-products, and product applications.
- Millets such as sorghum, finger millet, and pearl millet require specific milling methods to maximize quality output.
By-Products of Milling
- Bran: Coarse outer seed covering, rich in fiber and protein; common types include corn, rice, and wheat bran.
- Flour: Fine texture, primarily gluten and starch; low in crude fiber; rye and wheat are prevalent types.
- Germ Meal: High in lipids and protein; prevalent forms include corn and wheat germ meal.
- Gluten Feed and Meal: By-products from wet corn and sorghum milling; classified as protein sources.
- Grain Screenings: Mixture of dust, chaff, and broken grains; nutritional value varies with composition.
- Groats: Grain seeds without hulls, commonly oat and rice groats; higher nutritional value than original grain.
- Corn Hominy Feed: Includes corn bran, germ, and flour; higher in protein and fiber than corn grain.
- Grain Hulls: Low energy, low protein, high fiber outer covering; common from oats and rice milling.
- Middlings: By-products from flour production, comprising bran, shorts, and germ; commonly rye and wheat.
- Rice Polishings: Residue from polishing; low crude fiber but high in crude fat and thiamin.
- Wheat Shorts: Consist of bran, germ, and flour; maximum crude fiber content is 7%.
By-Products of Wheat
- Includes wheat germ, germ oil, bran, and various types of middlings.
By-Products of Maize
- Products include maize starch, sorbitol, liquid glucose, dextrose monohydrate, dextrose anhydrous, gluten, and maltodextrin.
Preparation of High Fructose Corn Syrup
- Separation: Raw materials like corn are milled to separate starch from other components; enzymes are utilized to enhance this process.
- Liquefaction: Involves cooking starch to dissolve granules; the mix is treated with amylase at elevated temperatures and specific pH for 2-4 hours.
- Saccharification: Starch is cooled and treated with fungal glucoamylase, resulting in a high dextrose content.
- Isomerization: Glucose is transformed into fructose; adjustments in pH and the addition of magnesium salts optimize enzyme activity.
Milling of Sorghum
- Safe moisture levels for sorghum storage should be between 10-12%; this prevents mold growth and insect attacks, protecting against mycotoxins like aflatoxins.
Pulses - Pre-Treatment and Processing
- Various methods exist for milling pulses, including dry and wet methods; pre-treatment involves soaking in oil or water for several days to enhance processing efficiency.
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Description
Explore the various properties, milling methods, and processing techniques related to cereals and pulses in this quiz. Learn about traditional and modern practices for paddy, wheat, maize, and millets, as well as grain storage methods. This quiz is essential for understanding the foundational concepts in food processing.
