Flours and sugars learning check

Question 1

What are the glutenin and gliadin 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 not a function of flour in the bakeshop

Answer 3

Tenderizes product

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

True or False: Rye flour does not contain proteins that produce gluten

Answer 6

True

Question 7

True or False: Brown sugar is a combination of molasses and refined sugar

Answer 7

True

Question 8

True or False: All purpose flour contains bran and germ

Answer 8

False

Question 9

True or False: As the name implies: AP flour can be substituted in any recipe that calls for cake or bread flour

Answer 9

False

Question 10

True or False: The harder the wheat kernel, the higher its protein

Answer 10

True

Question 11

What is extracted from wheat and added to wheat flours to increase protein

Answer 11

Vital wheat gluten

Question 12

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

Answer 12

Hygroscopic