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1st AIT Exam Prep > Ingredients > Flashcards

Ingredients Flashcards

1
Q

Cereals and grains belong to the major food component ____.

A

Carbohydrates

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2
Q

The cereal most prized for its protein quality and quantity is ___.

A

Wheat

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3
Q

Millers blend various kinds of wheat to mill flour. This is called ____.

A

Millers Grist

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4
Q

The amount of flour milled from the entire wheat berry is called _____.

A

Extraction Rate

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5
Q

_____ is a hybrid of rye and wheat.

A

Triticale

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6
Q

The cereal _____ is graded by colour and is used to make bread.

A

Rye

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7
Q

The cereal ____ is most often used for breakfast cereal, cookies, and squares.

A

Oat

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8
Q

The cereal ____ produces oil, starch for thickening, and a meal for the bottom of bread.

A

Corn

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9
Q

The cereal _____ is dry and granular and is used as dusting flour for bannetons.

A

Rice

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10
Q

_____ is added to flour to help break down starch and ensure adequate sugar for the yeast.

A

Barley

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11
Q

Explain why wheat is the chief grain used in baking.

A

Wheat is the chief grain used in baking, as flour contains protein which in addition to water forms gluten. Gluten gives the structure for light, good-volume bread.

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12
Q

State which other cereal grain is used for breadmaking.

A

Rye is a cereal that also produces bread. The bread is rather heavy and dense but has a wonderful flavour.

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13
Q

Explain how barley is frequently used in breadmaking as an improver.

A

Barley is often added to flour to improve the diastatic activity of the flour. It is added as malted barley or amylase and improves the gassing potential because it contributes enzymes to help break down the starch to fermentable sugars.

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14
Q

List at least two uses of the cereal grain rice in baking.

A

~ Rice is a dry, granular flour that is great for dusting.
~ Bread is proofed on rice flour. The flour is dry and does not easily pick up moisture from the dough and so gives good release from the proofing pan or basket. ~ Used for decorative patterns on bread.

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15
Q

Name the major cereal grain used for thickening.

A

Corn

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16
Q

List two uses of oats in baked products.

A

~ Used in cookies, muffins, and date squares.

~ Used in whole grain and multigrain bread products.

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17
Q

Cereals can be divided into two groups based on the growing climate. What are those two groups?

A
  1. Temperate Regions

2. Tropical or Sub-Tropical Climates

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18
Q

What cereals are grown in temperate regions?

A

~ Wheat
~ Barley
~ Rye
~ Oats

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19
Q

What cereals are grown in tropical or sub-tropical regions?

A

~ Corn
~ Sorghum
~ Rice

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20
Q

What can the cereal Barley be used for?

A
  1. Malt which is an improver in bread and a raw material for brewing beer and distilling whisky.
  2. For animal feed.
  3. Producing Pearl Barley.
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21
Q

What are rye grains graded by?

A

Colour

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22
Q

List 4 less common cereals.

A 
~ Spelt
~ Kamut
~ Triticale
~ Millet
~ Quinoa
~ Flax
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23
Q

List the three varieties of wheat and state for what purpose each is most suited.

A
  1. Triticum Vulgare - common wheat desired for hard flours
  2. Triticum Durum - used to make pasta
  3. Triticum Compactum - has a compact ear and is used to make cake and pastry flours
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24
Q

Describe the differences between spring and winter wheat.

A

The main differences are growing season and protein hardness and strength.

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25
Q

Define the terms hard and soft wheat.

A

Hard Wheat - higher in protein content that is good for making bread, and a more granular flour which lends itself to dusting.
Soft Wheat - has a lower protein content and a finer but more irregular particle size which tends to clump.

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26
Q

State what the colours red, yellow, or white wheat indicate.

A

Red - makes strong baker flour
White - makes a weaker flour
Yellow - durum

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27
Q

List at least five criteria by which wheat is graded before milling in Canada.

A 
~ protein quality and quantity
~ moisture content
~ ash content
~ weight per bushel
~ kernel damage
~ amount of weeds/dockage
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28
Q

Name the three major parts of the wheat berry and state their approximate percentages.

A
  1. Bran - 15%
  2. Germ - 2%
  3. Endosperm - 83%
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29
Q

State the composition of bran and describe how its protein differs from that of the endosperm.

A

The bran consists of B-complex vitamins, trace minerals, and indigestible cellulose. The protein is not gluten-forming like that found in the endosperm.

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30
Q

List three uses of edible bran in baking.

A

~ Used as a nutritious ingredient in bran muffins
~ As a decorative topping on whole grain or multigrain
~ As a flavour enhancer

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31
Q

State the composition of wheat germ.

A

Germ is composed of oil, a protein similar to that in the bran, sugars, B-complex vitamins, and trace minerals.

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32
Q

State the composition of the endosperm.

A

The endosperm is composed of gluten-forming proteins, carbohydrates such as starch and sugars, iron, and many B-complex vitamins such as riboflavin, niacin, and thiamine.

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33
Q

Describe how protein is distributed throughout the endosperm.

A

Protein in the endosperm forms a network similar to a mesh that holds the starch granules. It is found in higher quantities to the outside of the kernel, nearer to the bran.

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34
Q

State the names of the two major proteins found in the endosperm.

A

Glutenin and Gliadin

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35
Q

Define the term gluten.

A

Gluten is an insoluble protein that gives bread its structure. Gluten is made of glutenin, gliadin, and water.

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36
Q

Which type of wheat is stronger - spring or winter?

A

Spring wheat is exposed to intense sunshine and as a result, has a stronger protein and higher protein content.

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37
Q

What is the function of glutenin?

A

Glutenin gives elasticity or the ability to hold shape and adds to chewiness.

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38
Q

What is the function of gliadin?

A

Gliadin gives strength and the ability to stretch without tearing to hold the expanding carbon dioxide gases.

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39
Q

When is winter wheat planted and harvested?

A

Planted in the fall and harvested the following year.

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40
Q

When is spring wheat planted and harvested?

A

Planted in the spring and harvested in the fall.

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41
Q

What are the 6 classes of wheat?

A
  1. Hard, Red, Spring
  2. Hard, Red, Winter
  3. Soft, Red, Winter
  4. Hard White
  5. Soft White
  6. Durum
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42
Q

How much protein is found in each area of the wheat kernel?

A

Bran - 16%
Germ - 28%
Endosperm - 13%

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43
Q

What is the quantity of starch found in the endosperm?

A

65%

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44
Q

This straight run flour is milled from soft white winter wheat.

A

Pastry

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45
Q

Benzoyl peroxide is added to flour to whiten.

A

Bleach

46
Q

The program of adding vitamins and minerals to supply the nutrients missing from the diet.

A

Enrichment

47
Q

Wheat is graded by this criteria.

A

Protein

48
Q

The process that removes bran and germ from the endosperm.

A

Milling

49
Q

This cereal is valued for its gluten-forming protein.

A

Wheat

50
Q

The enzyme added to flour to help starch bread down to simpler sugar.

A

Amylase

51
Q

This acid strengthens protein bonds.

A

Ascorbic

52
Q

This 1st clear flour is added to _____ doughs for strength.

A

Rye

53
Q

This straight run flour is milled from red, spring, hard wheat.

A

Bread

54
Q

This plant matter adds fiber to the diet.

A

Bran

55
Q

This flour is heavily chlorinated and finely milled.

A

Cake

56
Q

The protein that gives structure and volume to bread.

A

Gluten

57
Q

List the procedure followed in roller milling.

A
  1. The wheat berry is cleaned and conditioned.
  2. The wheat berry is fed through the first break rolls, which crack the kernel open.
  3. Fine particles that can be sifted go through sieves of carious granulations but the coarse stock is fed into the 2nd break rolls.
  4. The 2nd break rolls grind the stock finer, and finer particles are removed by the sifters.
  5. This process continues through the 3rd, 4th, and 5th break rolls.
  6. Meanwhile, the sifting machines move stock to the reduction rolls, which are smooth. These reduce the size of the particles even finer, and again they are sifted until eventually, the miller ends up with flour, germ, and bran.
58
Q

State the chemical used for bleaching flour in Canada and its other effect upon flour.

A

Benzoyl Peroxide. It also has a maturing effect.

59
Q

State the reason for diastasing.

A

Diastasing is done because some flours are deficient in enzymes. In Canada, it is common for wheat to lack sufficient amylase A, which begins the process of breaking starch open so that it can eventually produce fermentable sugars that will feed yeast.

60
Q

How is diastase normally added by the miller?

A

The miller adds diastatic enzymes, in the form of malted barley or fungal amylase or amylase, to make sure adequate sugar for the yeast which in turn produces carbon dioxide gas for leavening.

61
Q

Explain why nutrients are added to flour.

A

The government studied groups of the population and discovered they were lacking in certain essential nutrients in their diets. In an effort to combat this nutritional deficiency, it was decided to add B vitamins and iron to all white flours because most people eat bread or pasta every day and would therefore get these missing nutrients.

62
Q

List all the additives which must be added to flour to legally label it enriched.

A 
~ Thiamin
~ Riboflavin
~ Niacin
~ Folic Acid
~ Iron
63
Q

Why is enriching flour legislated?

A

Because it is a convenient way to ensure the general population is receiving these essential nutrients.

64
Q

State which other additive may be added for enrichment, but which is not essential under Canadian law.

A

Calcium

65
Q

Define the term Extraction Rate.

A

Extraction Rate refers to the amount of wheat berry used to produce flour. For example, most straight-run white flour has an extraction rate of 72%. This means that from 100 pounds of wheat only 72 pounds of white flour are obtained. The remaining 28% is made up of germ and bran and shorts.

66
Q

Define Milling.

A

A process designed to produce flour varieties and obtain white flour, germ, and bran.

67
Q

List 4 compounds that both bleach and mature flour.

A 
~ Chlorine
~ Oxygen
~ Ozone
~ Oxides of Nitrogen
~ Chlorine and Bromine
~ Nitrosyl Chloride
68
Q

How does chlorine treatment impact cake flour?

A

~ It increases acidity
~ Weakens protein
~ Starch swells more readily
~ Starch gelatinize at a lower temperature

69
Q

What are 2 common maturing agents?

A
  1. Azodicarbonamide

2. Ascorbic Acid

70
Q

What are 4 ways in which flour is treated? What does each of these methods do?

A

~ Bleached - to make it whiter
~ Matured - to make fresh flour act like flour that has been aged
~ Diastased - to make it produce ample gas during the breadmaking process
~ Enriched - with vitamins and minerals to make it more nutritious

71
Q

How do alpha and beta amylases work together?

A

Alpha-amylase conditions the starch granules so that the beta-amylase can convert them to maltose.

72
Q

High-grade wheat is deficient in which type of amylase?

A

Alpha-Amylase

73
Q

What is whole wheat flour?

A

Whole wheat flour is flour milled from red spring wheat that has the germ and some of the bran removed.

74
Q

Define germ meal flour.

A

In the UK, germ meal flour is made from whole wheat flour with 10% germ added.
In other countries, germ meal flour is made from white flour to which up to 25% germ meal is added.

75
Q

Define top patent flour.

A

Top Patent flour refers to the millstream. It is milled from the center of the wheat berry and is typically 40-60% of the available white flour.

76
Q

Define Bakers’ patent flour.

A

Bakers Patent flour refers to the millstream. It generally contains 70-80% of the white flour available.

77
Q

Define straight run flour.

A

Straight flour refers to the millstream. It is all the white flour available. Generally, that is 72% of the wheat berry.

78
Q

Define bread flour, explaining the type of wheat and the streams from which it is obtained.

A

B. Flour is a straight run flour, milled from red, spring wheat.

79
Q

Define all-purpose flour, explaining the type of wheat and millstream.

A

All-Purpose Flour is a top patent flour, milled from the center of the wheat berry and milled from red, spring, wheat.

80
Q

Define pastry flour, explaining the type of wheat and millstream.

A

P. Flour is straight run flour, milled from soft, white, winter wheat.

81
Q

Define cake flour, explaining the type of wheat and millstream.

A

C. Flour is a fancy/extra short top patent flour, milled from soft, white, winter wheat.

82
Q

Differentiate between the four white flours and explain why each is associated with a specific job.

A

Bread and All-Purpose Flour are both milled from red, spring wheat, but of the two, AP Flour is better quality as it is milled from the center of the wheat berry.
Pastry and Cake Flour are both milled from soft, white, winter wheat, but of the two, Cake flour is of better quality as it is milled from the center of the wheat berry.

83
Q

Explain why cake flour is the only flour that can be used in high sugar cakes.

A

Cake flour is chlorinated, which affects the amount of water it can hold. Chlorine changes how the starch swell, so it allows it to hold more water. Cake flour also has a large surface area.

84
Q

Explain what the term ‘Water Absorption Power’ means.

A

The amount of water a flour can hold. A higher protein content equals a higher water absorption power.

85
Q

Define elasticity with respect to dough.

A

The ability for the dough to recover after being stretched.

86
Q

Define extensibility with respect to dough.

A

The ability for the dough to be moulded, rolled, or sheeted.

87
Q

Define stability with respect to dough.

A

The strength the dough has to maintain its shape. Stability depends highly on gluten strength.

88
Q

Why does whole wheat flour have the germ and some of the bran removed?

A

To ensure a better shelf life for the flour. The oil normally found in the germ is likely to become rancid if stored for long periods of time.

89
Q

The addition of germ meal to flour will have a drastic effect on the ______ _____ of the product.

A

Storage Life

90
Q

What is the highest quality of flour available?

A

Top Patent Flour

91
Q

Bakers’ Patent flour is a ______-quality flour and is ideal for making ____.

A

Good, Bread

92
Q

State the approximate percentage of protein in each of the four white flours.

A 
Bread = 12-14%
All-Purpose = 11-12%
Pastry = 9-11%
Cake = 10-12%
93
Q

State the normal allowable moisture content of bread flour.

A

10-12%

94
Q

Define 1st Clear Flour and state its use.

A

A harsh, yellowish flour that is strong but has poor-quality protein. It is used to add strength to rye doughs.

95
Q

Define 2nd Clear Flour and explain why it is often omitted from bread flours.

A

Flour milled from the outside of the endosperm, nearer to the bran layer. It is a poor-quality flour with high ash content. It is very yellow and has little fermentation tolerance.

96
Q

What is gluten flour used for?

A

Used to add additional strength to multigrain or heavy wheat bread.

97
Q

Define: Gluten

A

An insoluble protein, formed when water and the proteins gliadin and glutenin are mixed.

98
Q

What qualities does gluten confer on a dough?

A

~ Strength
~ Elasticity
~ Extensibility

99
Q

What flour would be recommended for use in a blending cake?

A

Cake Flour for its high water-holding capabilities.

100
Q

What flour would be recommended for use in a fruit cake?

A

Bread Flour to support fruit and nuts.

101
Q

What flour would be recommended for use in a sugar batter loaf cake?

A

Pastry Flour because it is a medium strength flour.

102
Q

List the functions of flour in baking.

A

~ Strength and Structure

103
Q

State why stone-milled flour has poor keeping properties.

A

Due to the oil in the germ which tends to go rancid if the flour is stored for a length of time.

104
Q

State why the fermentation time of a dough made with stone-milled flour is shorter than that of normal flour.

A

Stone-milled flours contain a reducing agent that results in a dough with less fermentation tolerance. Stone-ground flour also has larger bran particles which cut gluten strands, therefore, reducing strength.

105
Q

Explain why stone-milled flours have stronger flavour than regular flours.

A

Due to the oil in the germ and because the bran particles have a stronger more pronounced flavour.

106
Q

What reducing agent is found in stone-milled flour?

A

Glutathione

107
Q

By law, how much of the wheat berry must whole wheat flours contain?

A

95%

108
Q

What is the protein content of whole wheat flour?

A

12-14% - but since the protein in the bran is not gluten forming it produces a weaker flour.

109
Q

What type of wheat are whole wheat flours made from?

A

Hard, Red, Spring Wheat

110
Q

What type of wheat are pastry flours made from?

A

Soft, Winter Wheat

111
Q

What type of wheat are cake flours made from?

A

Soft, Winter Wheat

112
Q

What type of wheat are top patent flours made from?

A

Hard, Red, Spring Wheat

1st AIT Exam Prep (10 decks)

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