Question 1

Which of the following pH ranges is going to give a chocolate cake the most reddish color?

Accepted Answer

A) pH 4.51 
B) pH 5.0 to 6.5 
C) pH 6.5 to 7.0 
D) pH 7.51 
E) None of the above ranges would give the cake a reddish color. 
A) pH 4.51 
B) pH 5.0 to 6.5 
C) pH 6.5 to 7.0 
D) pH 7.51 
E) None of the above ranges would give the cake a reddish color. D

Question 2

In a kitchen, make gluten balls from equal parts cake, all-purpose, and bread flours Observe the differences in size of the finished balls How does this information affect your selection of flours for baked products?

Accepted Answer

NO ANSWER

Question 3

What is gluten? What is the purpose of gluten formation? What are the steps to gluten formation? Where is dried gluten used? What groups of individuals need to avoid gluten in their diet and why? What alternative flour products can they use instead?

Accepted Answer

Gluten is a protein found in wheat, barley, and rye. It is responsible for the elastic texture of dough, which gives bread its chewy texture and allows it to rise during baking. The purpose of gluten formation is to provide structure and elasticity to baked goods.

The steps to gluten formation involve mixing flour with water, which allows the gluten proteins to form long, stretchy strands. This process is known as kneading, and it helps to develop the gluten network in the dough.

Dried gluten, also known as vital wheat gluten, is used as a food additive to improve the texture and rise of bread and other baked goods. It is also used as a meat substitute in vegetarian and vegan cooking.

Individuals with celiac disease, gluten sensitivity, or wheat allergy need to avoid gluten in their diet. Consuming gluten can cause digestive issues, inflammation, and other health problems for these individuals. They can use alternative flour products such as almond flour, coconut flour, rice flour, or gluten-free flour blends made from ingredients like tapioca, potato, and sorghum.

In conclusion, gluten is a protein found in wheat, barley, and rye that provides structure and elasticity to baked goods. The steps to gluten formation involve mixing flour with water and kneading the dough. Dried gluten is used as a food additive and meat substitute. Individuals with celiac disease, gluten sensitivity, or wheat allergy need to avoid gluten in their diet and can use alternative flour products instead.

Question 4

Eggs are added to baked products for their nutritional value alone

Accepted Answer

A) True 
 B)False

Question 5

Wheat flours can be treated to improve their functional properties Compare and contrast the following flours: aged, bleached, phosphated, self-rising, instant (agglomerated), and enriched

Accepted Answer

Wheat flours can be treated in various w

Question 6

Regarding baked products,

Accepted Answer

A) the simplest flour mixture is made from flour and water. 
B) optional ingredients include milk, fat, eggs, sugar, salt, flavoring, and leavening agents. 
C) the ingredients of a flour mixture may be divided into dry or liquid categories. 
D) the types and proportions of ingredients determine the structure and volume of the finished product. 
E) all of the above answers are correct 
A) the simplest flour mixture is made from flour and water. 
B) optional ingredients include milk, fat, eggs, sugar, salt, flavoring, and leavening agents. 
C) the ingredients of a flour mixture may be divided into dry or liquid categories. 
D) the types and proportions of ingredients determine the structure and volume of the finished product. 
E) all of the above answers are correct

Question 7

During baking, the presence of moisture from vaporization causes _____ to coat the crust with a shiny layer

Accepted Answer

A) amylases 
B) dextrins 
C) malt 
D) glucose 
E) all of the above answers are correct 
A) amylases 
B) dextrins 
C) malt 
D) glucose 
E) all of the above answers are correct

Question 8

Create a chart that lists the ingredients most commonly used in flour mixtures, and indicate the function/s of each ingredient

Accepted Answer

The answer of Create a chart that lists the ingredients...

Question 9

Baking powder consists of baking soda and an inert filler, cornstarch

Accepted Answer

A) True 
 B)False

Question 10

Why is wheat the grain of choice for flour products?

Accepted Answer

The answer of Why is wheat the grain of choice...

Question 11

The five basic steps of milling in order are

Accepted Answer

A) breaking, classifying, purifying, reducing, and sifting. 
B) breaking, purifying, reducing, sifting, and classifying. 
C) purifying, breaking, sifting, reducing, and classifying. 
D) reducing, purifying, classifying, breaking, and sifting. 
E) classifying, reducing, breaking, sifting, and purifying. 
A) breaking, classifying, purifying, reducing, and sifting. 
B) breaking, purifying, reducing, sifting, and classifying. 
C) purifying, breaking, sifting, reducing, and classifying. 
D) reducing, purifying, classifying, breaking, and sifting. 
E) classifying, reducing, breaking, sifting, and purifying.

Question 12

Definition choices:
-soft dough

Accepted Answer

A) ½ to ¾ cup liquid to 1 cup flour 
B) 1/3 cup liquid to one cup flour 
C) 2/3 cup liquid to 1 cup flour 
D) 1/8 cup liquid to 1 cup flour 
E) any ratio of liquid to flour mixture 
A) ½ to ¾ cup liquid to 1 cup flour 
B) 1/3 cup liquid to one cup flour 
C) 2/3 cup liquid to 1 cup flour 
D) 1/8 cup liquid to 1 cup flour 
E) any ratio of liquid to flour mixture

Question 13

The non-wheat grains make different types of breads due to the

Accepted Answer

A) decreased or non-existent protein levels in the non-wheat grain flours. 
B) decreased starch levels in the non-wheat grain flours. 
C) increased protein (gluten) levels in the non-wheat grain flours. 
D) increased levels of starch in the non-wheat grains. 
A) decreased or non-existent protein levels in the non-wheat grain flours. 
B) decreased starch levels in the non-wheat grain flours. 
C) increased protein (gluten) levels in the non-wheat grain flours. 
D) increased levels of starch in the non-wheat grains.

Question 14

In a flour mixture, which of the following ingredients improves crumb and flavor, browns the crust, and adds nutrients?

Accepted Answer

A) leavening agents 
B) milk 
C) sugar 
D) fat 
E) egg 
A) leavening agents 
B) milk 
C) sugar 
D) fat 
E) egg

Question 15

In baked products, the gluten is the

Accepted Answer

A) carbohydrate part of the wheat flour, used for body. 
B) lipid portion of the wheat flour necessary for the development of the crumb. 
C) liquid mass that is created after water has been added to the flour. 
D) protein portion of wheat flour that plays an important role in the structure. 
A) carbohydrate part of the wheat flour, used for body. 
B) lipid portion of the wheat flour necessary for the development of the crumb. 
C) liquid mass that is created after water has been added to the flour. 
D) protein portion of wheat flour that plays an important role in the structure.

Question 16

Hard wheat flours with higher protein contents are preferred for quick breads

Accepted Answer

A) True 
 B)False

Question 17

Compare and describe what may happen when you bake a cake and add too much or too little of the following ingredients: flour, chemical leavener, sugar, salt, milk, butter, eggs

Accepted Answer

When baking a cake, the amount of each i

Question 18

Double-acting baking powder reacts twice, once when the liquid is added and again during mixing

Accepted Answer

A) True 
 B)False

Question 19

Flour mixtures are either doughs or batters, depending on

Accepted Answer

A) their flour-to-liquid ratios. 
B) their sugar-to-fat ratios. 
C) whether they contain a chemical or biological leavening agent. 
D) whether they rely on air or steam as a leavening agent. 
A) their flour-to-liquid ratios. 
B) their sugar-to-fat ratios. 
C) whether they contain a chemical or biological leavening agent. 
D) whether they rely on air or steam as a leavening agent.

Question 20

Dry (active) yeast

Accepted Answer

A) is also called compressed yeast and has about 70 percent moisture. 
B) is reactivated in warm water at 85 degrees F. 
C) is rehydrated in water at 115 degrees F. 
D) has a short shelf life and develops mold easily, so refrigeration is required. 
A) is also called compressed yeast and has about 70 percent moisture. 
B) is reactivated in warm water at 85 degrees F. 
C) is rehydrated in water at 115 degrees F. 
D) has a short shelf life and develops mold easily, so refrigeration is required.

Exam 17: Flours and Flour Mixtures

Which of the following pH ranges is going to give a chocolate cake the most reddish color?

In a kitchen, make gluten balls from equal parts cake, all-purpose, and bread flours Observe the differences in size of the finished balls How does this information affect your selection of flours for baked products?

What is gluten? What is the purpose of gluten formation? What are the steps to gluten formation? Where is dried gluten used? What groups of individuals need to avoid gluten in their diet and why? What alternative flour products can they use instead?

Eggs are added to baked products for their nutritional value alone

Wheat flours can be treated to improve their functional properties Compare and contrast the following flours: aged, bleached, phosphated, self-rising, instant (agglomerated), and enriched

Regarding baked products,

During baking, the presence of moisture from vaporization causes _____ to coat the crust with a shiny layer

Create a chart that lists the ingredients most commonly used in flour mixtures, and indicate the function/s of each ingredient

Baking powder consists of baking soda and an inert filler, cornstarch

Why is wheat the grain of choice for flour products?

The five basic steps of milling in order are

Definition choices: -soft dough

The non-wheat grains make different types of breads due to the

In a flour mixture, which of the following ingredients improves crumb and flavor, browns the crust, and adds nutrients?

In baked products, the gluten is the

Hard wheat flours with higher protein contents are preferred for quick breads

Compare and describe what may happen when you bake a cake and add too much or too little of the following ingredients: flour, chemical leavener, sugar, salt, milk, butter, eggs

Double-acting baking powder reacts twice, once when the liquid is added and again during mixing

Flour mixtures are either doughs or batters, depending on

Dry (active) yeast

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