CHAPTER 11: FLOUR AND FLOUR MIXTURES

Question 1

finely ground meal obtained by milling cereal grains, root crops or legumes

Answer 1

flour

Question 2

used mostly for bakery products because of its high gluten content

Answer 2

wheat flour

Question 3

pigments on flour

Answer 3

carotenoids

Question 4

graham or entire wheat flour, contains the original proportions of components of wheat flour

Answer 4

whole wheat flour

Question 5

has 12-14% of protein, has more gluten than other flours

Answer 5

bread flour

Question 6

a blend of soft and hard wheat flours

Answer 6

all purpose flour

Question 7

10-11% of protein

Answer 7

all purpose flour

Question 8

made from soft wheat, has 7-8% flour

Answer 8

cake flour

Question 9

has 41% protein

Answer 9

gluten flour

Question 10

flour mixtures proportion: 1:1

Answer 10

pour batter

Question 11

flour mixtures proportion: 1:2

Answer 11

drop batter

Question 12

flour mixtures proportion: 1:3

Answer 12

soft dough

Question 13

flour mixtures proportion: 1:4

Answer 13

stiff dough

Question 14

combines the wet ingredients in one bowl and dry ingredients in a second bowl before mixing together.

Answer 14

muffin method

Question 15

capacity of the flour to hold gas is directly related to the ______ content

Answer 15

protein

Question 16

water-insoluble lipoprotein complex formed after kneading or mixing the flour with liquids

Answer 16

gluten

Question 17

proteins that form the gluten complex

Answer 17

glutenin and gliadin

Question 18

t/f: high protein = more gluten = strong flour

Answer 18

true

Question 19

t/f: higher protein content, the less water needed

Answer 19

false, more water needed for hydration

Question 20

t/f: sugar, fat, acid, and leavening agents delay gluten development

Answer 20

true

Question 21

three principal leavening agents:

Answer 21

air, steam, carbon dioxide

Question 22

it impedes hydration and delays gluten development

Answer 22

fat

Question 23

t/f: too much liquid weakens and disperses the gluten

Answer 23

true

Question 24

t/f: too little liquid makes the dough stiff and tough

Answer 24

true

Question 25

t/f: too much salt inhibits yeast activity

Answer 25

true

Question 26

all flour is added at once without a preliminary fermentation period

Answer 26

straight dough

Question 27

t/f: kneading causes cells to coalesce makes gluten lose

Answer 27

false, it's overkneading

Question 28

____ does not fully develop the gluten, resulting in a heavy compact crumb

Answer 28

underkneading

Question 29

the compound responsible for the nice aroma of baked bread

Answer 29

acetyl methyl carbinol

Question 30

allowing shaped dough to rise again before baking

Answer 30

proofing

Question 31

this occurs the first 5 minute of baking

Answer 31

oven spring

Question 32

this is due to the acceleration of fermentation due to the heat, causing a rapid expansion of gas and rising of the dough

Answer 32

oven spring

Question 33

breads that are leavened by air, steam, or co2

Answer 33

quick breads

Question 34

dry ingredients are added alternately with the liquids

Answer 34

conventional method

Question 35

all ingredients are dumped in the bowl and mixed together

Answer 35

one bowl method

Question 36

t/f: at altitudes of 3000 ft above sea level, solid ingredients should be reduced and liquids should be increased

Answer 36

true

Question 37

made with flour, shortening, water

Answer 37

pastries

Question 38

flour mixture leavened by air, steam, and/or carbon dioxide that is produced by baking powder or baking soda

Answer 38

quick breads

Question 39

contains a higher proportion of fat and eggs

Answer 39

cakes

Question 40

refers to an assortment of rich flour mixtures that contain a relatively high proportion of fat to flour and a relatively low liquid content.

Answer 40

pastries

Question 41

sift all dry ingredients, solid fat is cut into small particles in the flour mixture, liquid is added all at once, stirred to blend or if dough is gently kneaded, final product is flaky

Answer 41

biscuit method

Question 42

dry ingredients sifted together, fat is cut into dry ingredients, liquid is added last

Answer 42

pastry method