Grains and Cereals

Question 1

Which part of the grain in rich in protein?

Answer 1

The endosperm

Question 2

Where is the scutellum?

Answer 2

a component of the germ

Question 3

Micronutrient component in the germ if a grain

Answer 3

Vitamin E, Thiamin, Riboflavin and Phosphrous

Question 4

What is milling?

Answer 4

a separation method that improves baking qualities by separating large flour particle from fine particles

Question 5

Why is disodium phosphate added to quick cooking cereals?

Answer 5

This additive makes the cereal more alkaline do particle swell faster

Question 6

Why do whole wheat flours spoil faster than white flours?

Answer 6

Due to the fat in the germ

Question 7

List the flours in decreasing order of protein content?

Answer 7

Bread, All-Purpose, Pastry, Cake

Question 8

Which type of flour is the highest in starch?

Answer 8

cake flour

Question 9

Wheat Flour is enriched with these nutrients

Answer 9

thiamin, riboflavin, niacin, iron, folic acid

Question 10

Functions of Gluten

Answer 10

• Gives elasticity
• Form Framework
• Holds in Leavening Agent

Question 11

What makes bleached flour different?

Answer 11

An oxidizing agent has been has been added

Question 12

This ingredient decreases the volume of the end of a baked product

Answer 12

bran

Question 13

How is the stength of a flour defined

Answer 13

By its capacity to retain leavening

Question 14

When bran is added to a baked product, what other ingredients must be added?

Answer 14

Flour and liquid

Question 15

In which baked products is steam used as a leavening agent?

Answer 15

popovers, creampuff

Question 16

How does air act as a leavening agent?

Answer 16

Air expands when heated before proteins coagulate

Question 17

In which baked products is air used as a leavening agent?

Answer 17

angel cake, sponge cake

Question 18

Which types of acids are used in baking?

Answer 18

sour milk, cream of tartar, molasses

Question 19

What are the effects to using an old baking powder?

Answer 19

Old baking power is more alkaline causing loss of thiamin in baked goods

Question 20

What are the effects of adding too much salt in a baked product?

Answer 20

too much salt can stop the action of yeast

Question 21

Function of salt in baking

Answer 21

keeps yeast from sticking together

Question 22

Functions of sugars in baking

Answer 22

Flavor
Tenderness
Volume

Question 23

How does sugar tenderize a baking product?

Answer 23

Sugar softens gluten and prevents gluten development by absorbing some of the water that gluten needs

Question 24

Effects of using too much sugar in baking

Answer 24

Too much sugar results in coarse cells, thick wall, a shiny crust a crumbly product

Question 25

What are some signs that the muffin batter was overmixed?

Answer 25

- Underdeveloped gluten - Tunneling - Tough Heavy product

Question 26

Compare angel cake, sponge cake and chiffon cake

Answer 26

All of these are foam cakes in which air is used as a leavening agent. Angel cake used egg white foam Sponge cake uses yolk and egg white foam Chiffon cake uses liquid yolks, egg white foam, baking powder and oil

Question 27

What is the side effect to increasing the amount of sugar in baking?

Answer 27

Additional time is needed to reach the elevated coagulation temperature of gluten

Question 28

How does sugar weaken gluten?

Answer 28

Sugar absorbs the water that gluten needs

Question 29

Cause of yellowing in cakes

Answer 29

Too much baking soda

Question 30

Causes of a cake fallen in the center in cakes

Answer 30

- Excess fat - Excess sugar - Excess baking powder - Inadequate mixing - Oven temperature too low - Open door during early baking

Question 31

Causes of tough, dry crumb in cakes

Answer 31

- Too much flour or egg - Too much mixing - Too little fat or sugar - over-baking

Question 32

Cause of Coarse texture in cakes

Answer 32

- Too much baking powder or sugar - over temperature too low - inadequate mixing

Question 33

Cause of poor volume in cakes

Answer 33

-Too little baking powder, improper level of sugar and fat

Question 34

Baking temperatures and times for pastry

Answer 34

425 to 450 F for 10 to 15 mins

Question 35

Effects of using low protein flour

Answer 35

crumbly product with poor texture

Question 36

What are the methods of preparing a yeast dough for baking

Answer 36

Straight dough methods, sponge method, continuous bread-making method

Question 37

Straight Dough Method

Answer 37

All of the ingredients are added before dough is allowed to rise

Question 38

Describe the sponge method

Answer 38

a bit of the flour is combined with the the liquid and the yeast and allowed to ferment then the rest of the ingredients are added

Question 39

What is proofing time?

Answer 39

the final rising of the dough

Question 40

What is a benefit to using the sponge method id yeast bread?

Answer 40

The proofing time shortened

Question 41

Modifications for baking at high altitudes

Answer 41

- Decrease the amount of baking powder - Increase the amount of liquid - Increase cooking time