Wheat and Gluten

Question 1

What is the main ingredient in wheat flour?

Answer 1

starch

Question 2

High levels of minerals are found in soft or hard water?

Answer 2

Hard

Question 3

Bread flour is made from soft or hard wheat?

Answer 3

Hard

Question 4

What are two outcomes of natural aging?

Answer 4

It strengthens gluten development and whitens carotenoids.

Question 5

Ascorbic acid is used in which flour type?

Answer 5

High gluten and bread flour

Question 6

Which enzyme breaks down protein?

Answer 6

Protease

Question 7

Chlorine has what effect on carotenoids?

Answer 7

Whitten

Question 8

Ascorbic acid has what effect on gluten?

Answer 8

Strengthen

Question 9

Benzoyl peroxide has what effect on Gluten?

Answer 9

No effect

Question 10

Chlorine has what effect on Starch?

Answer 10

Weakens

Question 11

What causes flour to go rancid?

Answer 11

The breakdown of fat

Question 12

What is one-way amylase enzymes are added to flour?

Answer 12

As an additive to bread flour by the miller.

Question 13

Why does bread flour absorb more water than all-purpose or pastry flour?

Answer 13

Bread flour has more protein.

Question 14

From the pie dough demo, why do we chill pie dough for several hours?

Answer 14

You have to be in class to know or you can look it up.

Question 15

Gluten is developed by

Answer 15

Mechanically mixing, adding maturing agents, and through fermentation.

Question 16

Chlorine is used in which flour type?

Answer 16

Cake

Question 17

Ascorbic acid has what effect on carotenoids?

Answer 17

No effect

Question 18

Benzoyl peroxide has what effect on starch?

Answer 18

No effect

Question 19

Benzoyl peroxide has what effect on carotenoids?

Answer 19

Whittens

Question 20

What are two common maturing agents in flour, which is the best?

Answer 20

Potassium bromate and ascorbic acid. Potassium bromate is more efficient but also the most controversial.

Question 21

Wheat is composed of three parts ______________________.

Answer 21

Bran, endersperm, and germ

Question 22

What is gluten?

Answer 22

a protein

Question 23

Which type of wheat kernel produces flour with more starch damage?

Answer 23

Hard wheat kernels

Question 24

Benzoyl peroxide is used in which flour type?

Answer 24

All flour

Question 25

What is the purpose of bleaching cake flour?

Answer 25

Flour can absorb more water and bleaching with chlorine weakens gluten.

Question 26

Why is cake flour able to absorb more water than pastry or all-purpose flour?

Answer 26

Chlorination

Question 27

Is gluten affected by temperature?

Answer 27

Yes. Hotter temperatures promote more gluten development.

Question 28

What are the three components in flour that absorb water?

Answer 28

protein, starch, pentosan gums

Question 29

Ascorbic acid has what effect on carotenoids?

Answer 29

No effect

Question 30

Potassium bromate is used in which flour type?

Answer 30

Bread and High Gluten

Question 31

Which type of flour is whole grain?

Answer 31

Whole wheat flour

Question 32

Potassium bromate has what effect on starch?

Answer 32

No effect

Question 33

Ph measures what?

Answer 33

Acid and Alkali

Question 34

Potassium bromate has what effect on carotenoids found in wheat?

Answer 34

No effect

Question 35

Potassium bromate has what effect on gluten?

Answer 35

Strengthens

Question 36

Chlorine has what effect on Gluten?

Answer 36

Weakens

Question 37

What is the protein levels of High Gluten _____, Bread ___, Pastry ____, All-purpose______, Cake ____ flours.

Answer 37

High Gluten 14% Bread 12-13% All-purpose 10-12% Pastry 9% Cake 8%

Question 38

What is the name of the pigment that makes flour yellowish?

Answer 38

Carotenoids

Question 39

What is another name for whole wheat flour?

Answer 39

graham flour

Question 40

What is the purpose of amylase in yeasted bread?

Answer 40

Breaks down starch into sugars which is used by yeast as full to carry on fermentation.

Question 41

Wheat flour is also known as ________________.

Answer 41

white flour

Question 42

Ascorbic acid has what effect on starch?

Answer 42

No effect