Question 1

A yeast bread is a bread

Accepted Answer

A)  leavened with air, steam, and/or carbon dioxide generated from baking soda or baking powder. 
B)  leavened with only carbon dioxide created from an acidic reaction from food. 
C)  made with a sourdough starter that is allowed to brew for a week before baking. 
D)  made with yeast, which produces carbon dioxide gas through the process of fermentation. 
A)  leavened with air, steam, and/or carbon dioxide generated from baking soda or baking powder. 
B)  leavened with only carbon dioxide created from an acidic reaction from food. 
C)  made with a sourdough starter that is allowed to brew for a week before baking. 
D)  made with yeast, which produces carbon dioxide gas through the process of fermentation. D

Question 2

Which type of flour contains only the finest streams produced during milling?

Accepted Answer

A)  patent 
B)  straight 
C)  whole 
D)  bleached 
A)  patent 
B)  straight 
C)  whole 
D)  bleached A

Question 3

What percent of Americans have celiac disease?

Accepted Answer

A)  0.5% 
B)  1.0% 
C)  2.5% 
D)  5.0% 
A)  0.5% 
B)  1.0% 
C)  2.5% 
D)  5.0% B

Question 4

Single-acting baking powder is the same thing as slow-acting baking powder.

Accepted Answer

A) True 
 B)False

Question 5

Kneading bread expands and stretches the _____ upward and outward.

Accepted Answer

A)  egg proteins 
B)  sugar granules 
C)  gluten strands 
D)  All of these are correct. 
A)  egg proteins 
B)  sugar granules 
C)  gluten strands 
D)  All of these are correct.

Question 6

Milling is the process of

Accepted Answer

A)  breaking the grain into endosperm and germ portions. 
B)  grinding the bran and germ into a meal and flour fraction. 
C)  making starch from the flour fraction of the grain. 
D)  processing grains by grinding them into a fine powder called flour. 
A)  breaking the grain into endosperm and germ portions. 
B)  grinding the bran and germ into a meal and flour fraction. 
C)  making starch from the flour fraction of the grain. 
D)  processing grains by grinding them into a fine powder called flour.

Question 7

The largest group of people now reacting to cereals containing gluten are those with

Accepted Answer

A)  nonceliac gluten sensitivity. 
B)  celiac disease. 
C)  wheat allergy. 
D)  asthma. 
A)  nonceliac gluten sensitivity. 
B)  celiac disease. 
C)  wheat allergy. 
D)  asthma.

Question 8

Discuss how flour and flour mixtures should be stored. What changes take place during storage in the flour and flour mixtures and what precautions need to be taken?

Accepted Answer

Flour and flour mixtures should be store

Question 9

Most of the leavening in flour mixtures is produced by

Accepted Answer

A)  air incorporated when mixing in the flour. 
B)  carbon dioxide produced by biological or chemical sources. 
C)  steam rising from the flour mixtures. 
D)  steam produced from biological or chemical sources. 
A)  air incorporated when mixing in the flour. 
B)  carbon dioxide produced by biological or chemical sources. 
C)  steam rising from the flour mixtures. 
D)  steam produced from biological or chemical sources.

Question 10

Why is wheat the grain of choice for flour products?

Accepted Answer

See section 17-1. Wh

Question 11

Incorporating whipped egg whites into flour will

Accepted Answer

A)  cause the mixture to seize. 
B)  create lumps in the finished product. 
C)  add air to the mixture to help it rise. 
D)  make the dough tough. 
A)  cause the mixture to seize. 
B)  create lumps in the finished product. 
C)  add air to the mixture to help it rise. 
D)  make the dough tough.

Question 12

Adding too much sugar to a yeast mixture

Accepted Answer

A)  generates more carbon dioxide, making the dough rise higher. 
B)  increases the temperature at which yeasts multiply best while decreasing the optimum fermentation temperature. 
C)  pulls water osmotically from the dough and into the yeast cells. 
D)  can kill the yeast cells. 
A)  generates more carbon dioxide, making the dough rise higher. 
B)  increases the temperature at which yeasts multiply best while decreasing the optimum fermentation temperature. 
C)  pulls water osmotically from the dough and into the yeast cells. 
D)  can kill the yeast cells.

Question 13

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

Accepted Answer

A)  decreased or nonexistent 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 nonexistent 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

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, barl

Question 15

Which of the following is not a plant protein?

Accepted Answer

A)  prolamins 
B)  glutelins 
C)  albumin 
D)  maltodextrin 
A)  prolamins 
B)  glutelins 
C)  albumin 
D)  maltodextrin

Question 16

All of the following are called ancient grain flours except

Accepted Answer

A)  einkorn. 
B)  spelt. 
C)  graham. 
D)  emmer. 
A)  einkorn. 
B)  spelt. 
C)  graham. 
D)  emmer.

Question 17

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

When making gluten balls from equal part

Question 18

Which statement is true 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 these 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 these are correct.

Question 19

One of the most important reasons for the addition of salt is to promote the Maillard reaction.

Accepted Answer

A) True 
 B)False

Question 20

What type of wheat has the highest protein content of all wheats?

Accepted Answer

A)  durum wheat 
B)  cake flour 
C)  graham flour 
D)  pastry flour 
A)  durum wheat 
B)  cake flour 
C)  graham flour 
D)  pastry flour

Exam 17: Flours and Flour Mixtures

A yeast bread is a bread

Which type of flour contains only the finest streams produced during milling?

What percent of Americans have celiac disease?

Single-acting baking powder is the same thing as slow-acting baking powder.

Kneading bread expands and stretches the _____ upward and outward.

Milling is the process of

The largest group of people now reacting to cereals containing gluten are those with

Discuss how flour and flour mixtures should be stored. What changes take place during storage in the flour and flour mixtures and what precautions need to be taken?

Most of the leavening in flour mixtures is produced by

Why is wheat the grain of choice for flour products?

Incorporating whipped egg whites into flour will

Adding too much sugar to a yeast mixture

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

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?

Which of the following is not a plant protein?

All of the following are called ancient grain flours except

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?

Which statement is true regarding baked products?

One of the most important reasons for the addition of salt is to promote the Maillard reaction.

What type of wheat has the highest protein content of all wheats?

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