CUET-PG SERIES Food-science-and-technology
Wheat Grain Technology
7 previous year questions.
Volume: 7 Ques
Yield: Medium
High-Yield Trend
7
2024 Chapter Questions 7 MCQs
01
PYQ 2024
medium
food-science-and-technology ID: cuet-pg-
Structural integrity of the starch polymeric chains of wheat flour is measured by
1
Falling Number
2
Farinograph
3
Extensograph
4
Alveograph
02
PYQ 2024
medium
food-science-and-technology ID: cuet-pg-
Straight flour is
(A) Patent flour
(B) Clear flour
(C) Mixture of all flours
(D) Pastry flour
Choose the correct answer from the options given below:
(A) Patent flour
(B) Clear flour
(C) Mixture of all flours
(D) Pastry flour
Choose the correct answer from the options given below:
1
(A), (B) and (C) only.
2
(C) only.
3
(D) and (A) only
4
(A) only.
03
PYQ 2024
medium
food-science-and-technology ID: cuet-pg-
Protein content of all-purpose flour is %
1
7 to 9
2
9.5 to 11.5
3
8.5 to 9
4
12
04
PYQ 2024
medium
food-science-and-technology ID: cuet-pg-
In Farinograph analysis, the reference value for resistance is:
1
400 BU
2
500 BU
3
600 BU
4
700 BU
05
PYQ 2024
medium
food-science-and-technology ID: cuet-pg-
Typical farinograph of wheat flour follows the sequence of-
(A). Arrival time
(B). Peak time
(C). Mixing tolerance index
(D). Departure time
Choose the correct answer from the options given below:
(A). Arrival time
(B). Peak time
(C). Mixing tolerance index
(D). Departure time
Choose the correct answer from the options given below:
1
(A)-(B)-(C)-(D)
2
(A)-(B)-(D)-(C)
3
(B)-(A)-(D)-(C)
4
(C)-(B)-(D)-(A)
06
PYQ 2024
medium
food-science-and-technology ID: cuet-pg-
Match List I with List II:
Choose the correct answer from the options given below:
| LIST I | LIST II |
|---|---|
| A. 80 | I. Medium strong |
| B. 80-120 | II. Weak |
| C. 120-200 | III. Very strong |
| D. ≥200 | IV. Strong |
1
(A)-(II), (B)-(I), (C)-(IV), (D)-(III)
2
(A)-(I), (B)-(III), (C)-(II), (D)-(IV)
3
(A)-(I), (B)-(II), (C)-(IV), (D)-(III)
4
(A)-(III), (B)-(IV), (C)-(I), (D)-(II)
07
PYQ 2024
easy
food-science-and-technology ID: cuet-pg-
Which of the following is used as an enriching agent in wheat flour?
1
0.2% lysine
2
0.2% tryptophan
3
2% lysine
4
2% tryptophan
About Wheat Grain Technology - CUET-PG
Wheat Grain Technology is a vital chapter for CUET-PG aspirants. Mastering the concepts covered in this chapter is essential for securing a top rank.
By rigorously practicing the previous year questions associated with this chapter, you can identify high-yield topics, understand the examiner's perspective, and boost your confidence during the actual exam.
Frequently Asked Questions
Why focus on Wheat Grain Technology PYQs?
Analyzing PYQs for this specific chapter reveals the most frequently tested concepts and the typical complexity of questions, allowing you to tailor your study plan efficiently.
How to best use this analysis?
Review the topic breakdown to see which sub-topics within Wheat Grain Technology carry the most weight. Then, tackle the questions iteratively to solidify your understanding.