Question 1

Which type of flour is best produced using a stone mill?

Accepted Answer

Whole wheat flour

Answer

<P>Cake flour</P>

Answer

All-Purpose flour

Answer

Bread flour

Question 2

How can friction-induced temperature increase be managed in a roller mill?

Accepted Answer

By passing cold water into the hollow center of the roller

Answer

By using automated temperature-control gauges

Answer

By properly conditioning and tempering the wheat grains before milling

Answer

By adjusting the distance between rollers

Question 3

Whole wheat bread baked from stone-milled flour produced a crisp crust due to

Accepted Answer

more heat energy produced during milling

Answer

slower feed rate in the hopper

Answer

inclusion of fiber-rich bran

Answer

larger flour particle size

Question 4

What could be adjusted to improve the dough and baking properties of roller-milled flour?

Accepted Answer

Kneading time

Answer

Feed rate during milling

Answer

Distance between rollers during milling

Answer

Addition of water

Question 5

What is the effect of a high feed rate on flour properties during milling?

Accepted Answer

Low quantity of damaged starch

Answer

Low heat energy produced

Answer

Increased stickiness in the dough

Answer

Increased flour yield

Question 6

What caused the reduction of mycotoxin in stone-milled flours compared to roller-milled flours?

Accepted Answer

Aspirator system was used

Answer

Warm grains were used

Answer

Whole wheat grain was used

Answer

Smooth discs were used

Related quizzes