Course Title: Cereal technology
Final Term Examination
Spring Semester- 2020
Instructor Name: Dr. Sanabil
Faculty of: Science (FST)
Exam Date:
Time: 10:00 am
06-07-2020
Assignment Due Date: 07-07- 2020
Max Marks:
20
Instruction: Please follow the step wise instructions mentioned below:
1. After completion of the assignment, please save your file as a PDF file
2. Submit your assignment on LMS, in the respective course page
3. When submitting a pop-up User agreement will appear on your screen. Tick “I Agree” at
the bottom of this pop-up sign.
4. Continue with submission process as always
5. Submission of assignment will not be accepted after 24 hours
6. Minimum 1000 to maximum 1500 words
7. All assignments will be passed through TURNITIN to check plagiarism. Max 10 Marks will
be deducted if found guilty of copy / paste
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Program: food science and technology
Assignment Topic or Question:
Question No. 1: what is the impact of Temperature variation on bread? (5)
Question No. 2: what is the impact of parboiling on rice milling? (4)
Question No. 3: Why most of the maize crop is converted into by products rather
direct used? (4)
Question No. 4: Draw a flow line of wet and dry milling of wheat? (4)
Question No. 5: what is the difference between semolina and farina? (3)
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