Question 1: Give a detail account of categorization and composition of the wheat lipids.
Question 2: Describe the contribution and responsibility of wheat lipids in rheological properties of dough.
Question 3: Why all organic solvents are not suggested for the extraction of wheat lipids?
Question 4: Describe the functionality of defatted flour.
Question 5: Polar lipids play a positive role, while non-polar fractions depress bread quality. Describe how?
Question 6: Describe the effects of lipids on cookies, biscuits and cake quality.
Question 7: How wheat flour starch granules get damaged? How damaged starch distinct from the native starch?
Question 8: Describe the functions of damaged starch in the bread making.
Question 9: How does damaged starch influence the quality of soft wheat products?
Question 10: In what manner damaged starch is associated to the staling of bread.