Processing of Cereals and Pulses Questions and Answers

Answer: B

Bread is made with Saccharomyces cerevisiae.

Baker's yeast ferments the sugars in dough to carbon dioxide and ethanol. The carbon dioxide is trapped by the gluten network and leavens the dough, and the ethanol is driven off in baking. The same species is used for brewing ale and for wine.

Candida utilis is a yeast grown as single-cell protein (food and fodder yeast). Saccharomyces 'cevarum' is not the baking yeast. Aspergillus niger is a mould used to make citric acid and enzymes, not to leaven bread.

Answer: A

The match is P-2; Q-3; R-4; S-1.

• Idli is made from a batter of rice and black gram that is left to ferment overnight, by lactic acid bacteria and yeasts that raise it: fermentation.
• Parboiled rice is soaked, steamed and dried in the husk; the steaming gelatinizes the starch, which hardens the grain and reduces breakage: gelatinization.
• A soda beverage is defined by its dissolved carbon dioxide: carbonation.
• Cookies are formed from dough and baked.

The other options swap these, for example giving idli gelatinization or cookies carbonation, which do not describe how the products are made.

Answer: A

The correct match is P-2;Q-3;R-4;S-1.

• Idli batter of rice and black gram is left overnight for lactic acid and yeast fermentation, which leavens and sours it before steaming.
• Parboiled rice is soaked, steamed and dried in the husk, and the steaming gelatinizes the starch, hardening the grain and driving nutrients inward.
• A soda beverage is made by carbonation, dissolving CO₂ under pressure.
• Cookies are formed from dough and baked.

The second option swaps idli and parboiled rice; the third and fourth give the soda beverage baking or the cookies carbonation, which do not describe those products.