Flours and Suagrs learning check

Question 1

What are glutenin and giladin that form gluten

Answer 1

proteins

Question 2

What does a flour milled from strong, hard wheat have a high percentage of

Answer 2

protein

Question 3

What is the functions of flour in the bakeshop

Answer 3

1. Thickens liquids
2. prevents foods from sticking
   3.provides bulk and structure

Question 4

What is the most important characteristic of flour when making bread

Answer 4

Protein content

Question 5

What should you do to prevent lumping when caramelizing sugar

Answer 5

Add an interferent

Question 6

(T/F) Rye flour does not contain proteins that produce gluten

Answer 6

T

Question 7

(T/F) Brown sugar is a combination of molasses and refined sugar

Answer 7

T

Question 8

(T/F) all-purpose flour contains bran and germ

Answer 8

F

Question 9

(T/F) As its name implies, all purpose flour can be substituted in any recipe that calls for cake or bread flour

Answer 9

F

Question 10

( T/F) The harder the wheat kernel, the higher its protein content

Answer 10

T

Question 11

What is extracted from wheat and added to weak flours to increase protein content ?

Answer 11

High Protein Wheat flour ( Not sure, this best guess)

Question 12

what is the term for ingredients such as corn syrup that attract water?

Answer 12

Hydroscopic