Flour & Flour Mixture Flashcards

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1
Q

what contains starch, protein, and some vitamins and minerals

A

endosperm

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2
Q

what is considered the seed and contains b vitamins some protein, minerals and healthy oils

A

germ

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3
Q

what is the protective outer shell that is high in fiber and b vitamins

A

bran

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4
Q

what are the two types of wheats

A

soft wheat and hard wheats

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5
Q

which wheat contains less protein and higher starch

A

soft wheats

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6
Q

which wheat contains high protein, less starch and is best for bread

A

hard wheats

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7
Q

tempering, breaking, purifying, reducing sifting, and classifying is how

A

wheat flour is milled

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8
Q

what are the four commercial flours

A
cake flour
pastry flour
all-purpose flour
bread four
self-rising four
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9
Q

what are the three types of patent flour

A

short
medium
long

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10
Q

commercial flours are a mixture of

A

patent flours

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11
Q

what is from the very fine particles of flour from the center of endosperm 70-80% best for cake and pastry

A

short patent

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12
Q

what is 80-90% endosperm best for all-purpose and high protein less starch

A

medium

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13
Q

what is 90-95% streams, high protein best for bread

A

long patent

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14
Q

what are the types of leavening agents

A

physical
biological
chemical

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15
Q

air & steam and cream puff are

A

physical leavening agents

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16
Q

yeast & bacteria and bread are

A

biological leavening agents

17
Q

baking powder/soda for breads, cakes, cookies are

A

chemical leavening agents

18
Q

non gluten protein of flour is

A

15%

19
Q

dough forming gluten protein of flour is

A

85%

20
Q

gluten is made by the combination of

A

gliadin and glutenin

21
Q

gliadin is soluble in alcohol is fluid and

A

sticky

22
Q

gluten ins are insoluble in water/alcohol and is

A

elasticity

23
Q

what is used to bond gluten forming protein together

A

water

24
Q

what else is needed for gluten formation

A

kneading

25
Q

what are the modifications of wheat flour

A

bleaching, aging/maturing agent,