Rice flour quize

First

Which starch is responsible for giving rice flour a chewy texture and giving rice flour products a moist finish?

Amylose Amylopectin Acrylamide

Second

.Which of the following methods of milling rice flour produces the least amount of damaged starch?

Wet milling Dry milling Water grinding method

Third

What elements are necessary for the formation of gluten?

Glinidine and Gluazine Glucose and glutenin Gliadin and glutenin

Forth

What kind of condition does pregelatinized rice refer to?

Raw state Overheated state Submerged in water

Fifth

Why did we start using enzymes to grind rice?

To destroy the hard cell walls of rice To make it easier to remove starch from rice To grind rice flour more coarsely

Sixth

How much rice is wasted in Japan?

Approximately 500,000 tons Approximately 1 million tons Approximately 2 million tons or more

Seventh

If one person eats three pieces of domestically produced rice flour bread in a month, by what percentage will the food self-sufficiency rate increase?

0.5% 1% 5%

Eighth

Why rice cannot be crushed like wheat?

Because the rice is very hard Rice takes a long time to heat up. Because crushing machines are not developed.

Nineth

Which of the following is incorrect regarding the benefits of air flow milling?

Less damaged starch Very minute Shock is applied during crushing

Tenth

Which of the following is the most appropriate benefit of pregelatinized powder?

Reducing the flavor of rice flour Becomes a binder for rice flour dough during processing→◯ Higher nutritional value


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