Quiz Adjuncts

Question 1

Which of these grains contains the most arabinoxylan?;

Wheat, Oats, Sorghum

Answer 1

Wheat

Question 2

Can sugar is primarily: Sucrose, Dextrose, or Maltose

Answer 2

Sucrose

Question 3

Which of these starches has the highest gelatinization temperature?
Wheat, Sorghum, Oats

Answer 3

Sorghum

Question 4

Which of these sugars is unfermentable by brewing yeast?

Candi Sugar, Maltotriose, Lactose

Answer 4

Lactose

Question 5

The term “brokens” is associated with what?;

Rice, Wheat, or Corn

Answer 5

Rice

Question 6

How can astringency and harshness in barley beers be lowered?
by raising the wort pH to 5.7 prior to boiling;
by lowering the wort pH to 4.9 prior to boiling;
by boiling in the absence of hops

Answer 6

by lowering the wort pH to 4.9 prior to boiling

Question 7

At what temperature is torrefied cereal typically produced? (Degrees Celsius)
260 C; 190 C; or 290 C

Answer 7

260 C

Question 8

In relation to temperatures at which cereals are torrefied, are the temperatures involved in flaking:
lower; higher; the same

Answer 8

Lower

Question 9

Dextrose is another word for

Mannose, Fructose, or Glucose

Answer 9

Glucose

Question 10

The polyphenols in a cereal adjunct tend to be located;
in the embryo;
in the outer layers;
in the inner regions;

Answer 10

in the outer layers