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1431.

Percentage of endosperm in the paddy:

A.	68-70%	B.	70-72%
C.	72-74%	D.	74-78%

1432.

The Englberg huller removes:

A.	Husk from paddy	B.	Bran from paddy
C.	Husk and bran from paddy	D.	Germ from rice

1433.

Clean and good quality of paddy gives a yield of:

A.	65%	B.	70%
C.	74%	D.	78%

1434.

Parboiling of paddy is done to:

A.	Achieve maximum recovery of head rice	B.	Minimise the broken percentage
C.	Reduce the milling losses	D.	All are correct

1435.

The breakage office may be reduced by:

A.	Drying the paddy at optimum moisture content	B.	Gelatinizing the starch
C.	Both (a) and (b)	D.	None of these

1436.

The temperature for gelatinization is about:

A.	65?C	B.	70?C
C.	75?C	D.	80?C

1437.

Rice recovery in parboiling as compared to raw rice milling is:

A.	1-2 %	B.	2-3 %
C.	3-4 %	D.	4-5%

1438.

In single boiling method, paddy is soaked in water for:

A.	12-24 hours	B.	24-48 hours
C.	24-72 hours	D.	48-72 hours

1439.

In CFTRI method, the water is heated to a temperature of:

A.	70?C	B.	75?C
C.	80?C	D.	85?C

1440.

In steaming process, a soaked paddy exposed to steam at a pressure of about:

A.	2 kg/cm2	B.	3 kg/cm2
C.	4 kg/cm2	D.	5 kg/cm2