Question Paper
Module 5:
Flour
Date:
10 May 2011
Time:
09:30 – 12.00
Duration:
2 hours 30 minutes
You should have the following for this examination: one answer book; pencil, pen, calculator and
ruler.
All questions carry equal marks. The maximum marks for each section within a question are shown.
Answer ALL SEVEN questions, starting each question on a new page of the answer book.
1.
2.
a) State SIX factors which need to be considered when designing
the quality plan for a mill site.
(3 marks)
b) In the form of a table, list THREE stages in the milling process and,
for EACH stage, list the tests to be carried out and the reasons
for doing so.
(9 marks)
a) State SIX key aspects of laboratory knowledge which should be
included in the training programme of a laboratory assistant.
(6 marks)
b) State TWO factors which influence the protein content of wheat.
(2 marks)
c) For a mature wheat grain, state:
i) The percentage of the grain which is endosperm.
(1 mark)
ii) The percentage of total grain protein which is found in EACH
of the endosperm, the bran and the germ.
3.
(3 marks)
a) List the FOUR basic parts of a Brabender Extensograph.
(2 marks)
b) Describe how an Extensograph test is carried out.
(6 marks)
c) Draw an Extensograph curve of a biscuit flour dough, showing
the definitions of the following measurements:
i)
Energy;
ii)
Resistance;
iii)
Extensibility.
(4 marks)
continued overleaf
© nabim 2011
4.
a) State THREE reasons why test baking may be carried out on flour,
even though analytical tests have already been completed.
(3 marks)
b) State TWO factors, excluding ingredients, which can affect test
baking results.
(1 mark)
c) Describe briefly TWO ways of assessing the finished products
of test baking.
(2 marks)
d) State ONE reason why there is pressure to decrease the level of salt
in UK bread, and state THREE functions which salt has in bread. (4 marks)
e) State TWO bread faults which may be caused by EACH of the following:
i) Too much salt;
ii) Too little salt.
5.
(2 marks)
a) Explain the term “high-ratio” in cake making.
(1 mark)
b) Describe how high-ratio flour is made in the UK.
(6 marks)
c) State TWO advantages of high-ratio cakes compared to low-ratio cakes.(2 marks)
d) List THREE possible causes for streaks and holes in cake crumb.
6.
(3 marks)
Using the data in the table below, calculate:
a) The minimum percentage (rounded to a whole number ) of Canadian
wheat which is needed in a wholemeal grist to achieve a
Hagberg Falling Number specification of 300s.
(8 marks)
b) The protein content, on a dry matter basis, of the wholemeal grist
which has just been calculated in a) above.
(4 marks)
Show All Workings to 3 Places Of Decimals
WHEAT
Canadian
English
7.
Protein Content
(% as is)
13.8
11.2
Moisture Content
(%)
12.5
14.8
Hagberg Falling
Number (s)
370
245
a) Describe briefly the purpose of the mixing and dough development
stage of breadmaking.
(3 marks)
b) Describe the mixing and dough development stage of breadmaking
for EACH of the THREE major breadmaking processes.
(9 marks)
© nabim 2011