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CA 210 > Wheat and Gluten > Flashcards

Wheat and Gluten Flashcards

1
Q

What is the main ingredient in wheat flour?

A

starch

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2
Q

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

A

Hard

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3
Q

Bread flour is made from soft or hard wheat?

A

Hard

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4
Q

What are two outcomes of natural aging?

A

It strengthens gluten development and whitens carotenoids.

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5
Q

Ascorbic acid is used in which flour type?

A

High gluten and bread flour

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6
Q

Which enzyme breaks down protein?

A

Protease

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7
Q

Chlorine has what effect on carotenoids?

A

Whitten

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8
Q

Ascorbic acid has what effect on gluten?

A

Strengthen

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9
Q

Benzoyl peroxide has what effect on Gluten?

A

No effect

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10
Q

Chlorine has what effect on Starch?

A

Weakens

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11
Q

What causes flour to go rancid?

A

The breakdown of fat

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12
Q

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

A

As an additive to bread flour by the miller.

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13
Q

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

A

Bread flour has more protein.

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14
Q

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

A

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

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15
Q

Gluten is developed by

A

Mechanically mixing, adding maturing agents, and through fermentation.

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16
Q

Chlorine is used in which flour type?

A

Cake

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17
Q

Ascorbic acid has what effect on carotenoids?

A

No effect

18
Q

Benzoyl peroxide has what effect on starch?

A

No effect

19
Q

Benzoyl peroxide has what effect on carotenoids?

A

Whittens

20
Q

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

A

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

21
Q

Wheat is composed of three parts ______________________.

A

Bran, endersperm, and germ

22
Q

What is gluten?

A

a protein

23
Q

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

A

Hard wheat kernels

24
Q

Benzoyl peroxide is used in which flour type?

A

All flour

25
Q

What is the purpose of bleaching cake flour?

A

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

26
Q

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

A

Chlorination

27
Q

Is gluten affected by temperature?

A

Yes. Hotter temperatures promote more gluten development.

28
Q

What are the three components in flour that absorb water?

A

protein, starch, pentosan gums

29
Q

Ascorbic acid has what effect on carotenoids?

A

No effect

30
Q

Potassium bromate is used in which flour type?

A

Bread and High Gluten

31
Q

Which type of flour is whole grain?

A

Whole wheat flour

32
Q

Potassium bromate has what effect on starch?

A

No effect

33
Q

Ph measures what?

A

Acid and Alkali

34
Q

Potassium bromate has what effect on carotenoids found in wheat?

A

No effect

35
Q

Potassium bromate has what effect on gluten?

A

Strengthens

36
Q

Chlorine has what effect on Gluten?

A

Weakens

37
Q

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

A

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

38
Q

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

A

Carotenoids

39
Q

What is another name for whole wheat flour?

A

graham flour

40
Q

What is the purpose of amylase in yeasted bread?

A

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

41
Q

Wheat flour is also known as ________________.

A

white flour

42
Q

Ascorbic acid has what effect on starch?

A

No effect

CA 210 (4 decks)

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