Wheat and Gluten Flashcards
What is the main ingredient in wheat flour?
starch
High levels of minerals are found in soft or hard water?
Hard
Bread flour is made from soft or hard wheat?
Hard
What are two outcomes of natural aging?
It strengthens gluten development and whitens carotenoids.
Ascorbic acid is used in which flour type?
High gluten and bread flour
Which enzyme breaks down protein?
Protease
Chlorine has what effect on carotenoids?
Whitten
Ascorbic acid has what effect on gluten?
Strengthen
Benzoyl peroxide has what effect on Gluten?
No effect
Chlorine has what effect on Starch?
Weakens
What causes flour to go rancid?
The breakdown of fat
What is one-way amylase enzymes are added to flour?
As an additive to bread flour by the miller.
Why does bread flour absorb more water than all-purpose or pastry flour?
Bread flour has more protein.
From the pie dough demo, why do we chill pie dough for several hours?
You have to be in class to know or you can look it up.
Gluten is developed by
Mechanically mixing, adding maturing agents, and through fermentation.
Chlorine is used in which flour type?
Cake
Ascorbic acid has what effect on carotenoids?
No effect
Benzoyl peroxide has what effect on starch?
No effect
Benzoyl peroxide has what effect on carotenoids?
Whittens
What are two common maturing agents in flour, which is the best?
Potassium bromate and ascorbic acid. Potassium bromate is more efficient but also the most controversial.
Wheat is composed of three parts ______________________.
Bran, endersperm, and germ
What is gluten?
a protein
Which type of wheat kernel produces flour with more starch damage?
Hard wheat kernels
Benzoyl peroxide is used in which flour type?
All flour
What is the purpose of bleaching cake flour?
Flour can absorb more water and bleaching with chlorine weakens gluten.
Why is cake flour able to absorb more water than pastry or all-purpose flour?
Chlorination
Is gluten affected by temperature?
Yes. Hotter temperatures promote more gluten development.
What are the three components in flour that absorb water?
protein, starch, pentosan gums
Ascorbic acid has what effect on carotenoids?
No effect
Potassium bromate is used in which flour type?
Bread and High Gluten
Which type of flour is whole grain?
Whole wheat flour
Potassium bromate has what effect on starch?
No effect
Ph measures what?
Acid and Alkali
Potassium bromate has what effect on carotenoids found in wheat?
No effect
Potassium bromate has what effect on gluten?
Strengthens
Chlorine has what effect on Gluten?
Weakens
What is the protein levels of High Gluten _____, Bread ___, Pastry ____, All-purpose______, Cake ____ flours.
High Gluten 14%
Bread 12-13%
All-purpose 10-12%
Pastry 9%
Cake 8%
What is the name of the pigment that makes flour yellowish?
Carotenoids
What is another name for whole wheat flour?
graham flour
What is the purpose of amylase in yeasted bread?
Breaks down starch into sugars which is used by yeast as full to carry on fermentation.
Wheat flour is also known as ________________.
white flour
Ascorbic acid has what effect on starch?
No effect
