Deck 14: Dimensions of Baking

Question 1

Flour quality refers to the

A) Amount of milling
B) Amount of amylose,
C) Nutritive value
D) Amount of amylopectin
E) Amount and quality of gluten

Answer 1

E

Question 2

When using self-rising flour in place of all-purpose flour, the ingredients that need to be deleted or reduced are

A) Baking powder and salt
B) Eggs and baking powder
C) Sugar and salt
D) Sugar and baking powder
E) None of these

Answer 2

A

Question 3

Fat in a baked product promotes tenderness by:

A) Binding water that otherwise would be free to promote gluten development
B) Coating the gluten strands to retard gluten development
C) Promoting gelatinization of the starch
D) Tying up the egg proteins so they do not interfere with gluten development
E) None of these

Answer 3

B

Question 4

The gases that always contribute to leavening baked products are:

A) Air
B) Steam
C) Carbon dioxide
D) A and B
E) A, B, and C

Question 5

Maturing agents in flour improve adhesive quality by:

A) Increasing the -SH groups
B) Converting lipids to free fatty acids
C) Cross-linking some of the -SH groups to form some -S-S- linkages
D) Converting some -S-S- to -SH groups
E) None of these

Question 6

The shelf life of baking powders is promoted by the inclusion of:

A) Starch
B) Sugar
C) Soda
D) Salt
E) None of these

Question 7

Steam is the primary leavening agent in angel cakes.

Question 8

Sugar in a baked product promote tenderness by:

A) Inhibiting gluten development
B) Raising the coagulation temperature of gluten in the batter
C) Promoting gluten development
D) A and B
E) B and C

Question 9

The key structural ingredient in most quick breads (exclude cream puffs and popovers) is:

A) Egg white
B) Fat
C) Gluten
D) Starch
E) Sugar

Question 10

Two proteins in gluten are

A) Amylopectin and amylose
B) Gliadin and avidin
C) Gliadin and glutenin
D) Ferritin and glutenin
E) None of these

Question 11

When a baking powder is being formulated, sodium bicarbonate and cream of tartar may be used interchangeably.

Question 12

Triticale is another name for soy flour.

Question 13

The type of baking powder with the most complete reaction at room temperature is

A) Sulfate
B) Tartrate
C) Double-acting
D) Phosphate,
E) Sulfate-phosphate

Question 14

Compressed yeast and active dry yeast are prepared from the same type of
yeast.

Question 15

Acid ingredients that can be used with baking soda to leaven baked products include:

A) Baking chocolate
B) Buttermilk
C) Cream of tartar
D) Molasses
E) All of the above

Question 16

The type of yeast used for making bread dough is:

A) Brewer's
B) Trichinella spirali
C) Saccharomyces cerevisiae
D) Escherichia coli
E) none of these

Question 17

Triticale is the flour resulting from the cross-breeding of

A) Rye and oats
B) Oats and barley
C) Barley and rye
D) Wheat and oats
E) Rye and wheat

Question 18

In most cakes, air is responsible during baking for :

A) Only a small portion of the increasing volume
B) A large portion of the increasing volume
C) About half of the increasing volume
D) None of the increasing volume,
E) Generation of carbon dioxide

Question 19

In baking powders, soda is always the alkaline ingredient.

Question 20

The principal constituent of cereal grains is:

A) Carbohydrates
B) Lipids
C) Proteins
D) Vitamins
E) Water

Question 21

Sugar and fat tenderize gluten.

Question 22

Bread flour contains more gluten forming proteins than cake flour.

Question 23

Baking soda plus liquid react to produce carbon dioxide and, therefore, can be used as the sole source of leavening gas in baked products.

Question 24

Fat, found in the germ of cereal grains, is the principal cause of enzymatic browning.

Question 25

Air is necessary for water vapor to function as a leavening agent.

Question 26

In steam-leavened products, liquid is vital for production of steam, and the proportion of liquid to flour is 1:4.

Question 27

In baking powders, tartrates are always the acid salts used.

Question 28

Ammonium bicarbonate is used to leaven some cookies and crackers

Question 29

Air can be incorporated into batters through creaming fat and sugar, beating after adding eggs, and through beating egg whites.

Question 30

Bleaching and refining of flour are two steps in milling flour.

Question 31

Baking powder is a convenient product, consisting of baking soda, dry acid, and cornstarch.

Question 32

Baking soda alone, or excess baking soda, leaves a yellow color, a bitter taste, and destroys thiamine.

Question 33

Unbleached flour behaves exactly the same as bleached flour and can be substituted identically in recipes.

Question 34

Bran is the internal part of the wheat kernel with the bran removed.

Question 35

More gluten can be developed in soft wheat flour than in hard wheat flour.

Question 36

The principal component of a cereal grain is carbohydrate and that is in the form of starch and cellulose.

Question 37

Flour that has had the lipids removed behaves in a manner almost identical to flour containing its original lipids.

Question 38

Oxidizing or maturing agents bleach the flour as well as improve its handling properties.

Question 39

The two major proteins in gluten are glutenin and gliadin.

Question 40

Leavening is needed in a baked product to make it light and porous.

Question 41

The streams of flour range from long patent to extra short patent. List the streams and the flour made from each. Then write one sentence explaining what happens to the protein content as the streams become finer.

Question 42

Gliadin D. A. Smaller polysaccharides formed during hydrolysis of

Question 43

List two ways in which air is incorporated into a baked product.

Question 44

Albumin F. C. Removal of bran and shorts during milling of wheat

Question 45

. Name the two fractions of gluten and tell what is required for gluten formation.

Question 46

List three leavening gases and give one example of a product leavened primarily by the particular gas.

Question 47

Distinguish between:

Question 48

A consumer made biscuits from scratch. Early that morning s/he discovered that they had no baking powder. So they substituted baking soda alone. What was the crust appearance, crumb appearance, and flavor of the biscuits?

Question 49

A recipe would never call for baking soda plus acid and also baking powder.