16 Questions
What is the purpose of adding Laban zeer to the coarser power of par boiled wheat to create a homogenous paste called hamma?
To increase the volume of the mixture through fermentation
What is one of the advantages of the kishk fermentation mentioned in the text?
Higher amounts of tryptophane and sulphur-containing amino acids
What spice is sometimes added to the kishk for enhancing taste according to the text?
Cumin
What is the protein content of kishk, on average, as mentioned in the text?
23%
How long does it take for the complete drying of the kishk product as per the information given?
5-7 days
What is the net protein utilization value for Kishk as compared to casein, based on the content provided?
Equal for Kishk and casein
What is the primary purpose of adding raw milk or laban zeer during the preparation of hamma?
To achieve a homogenous paste
Which amino acid is present in a relatively lower amount in kishk compared to other amino acids mentioned in the text?
Tryptophane
What is the approximate time required for the complete fermentation and drying of kishk, as described in the text?
5-7 days
Which nutrient does milk protein in kishk help to compensate for the deficiency in most cereal products?
Amino acids
What is the average net protein utilization value for kishk, as compared to casein, according to the given information?
59
What is the main function of adding spices like cumin or pepper to kishk?
To enhance the taste
What is the consistency of the diluted Laban zeer added to the hamma after the 24-hour fermentation period?
Syrupy
What is the purpose of placing the fermented mix on straw mats during the drying process?
To prevent sticking
Which of the following processes occurs during the complete drying of kishk, in addition to drying itself?
Fermentation
How does the addition of raw milk or laban zeer affect the volume of hamma during fermentation?
Increases the volume
Learn about the traditional method of preparing hamma (kishk mix) involving par boiled wheat, salted boiling water, raw milk or laban zeer, fermentation, and kneading to create a homogenous paste. Discover the steps involved in adding laban zeer with syrupy consistency in the final stage of preparation.
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