Deck 17: Flours and Flour Mixtures

Question 1

Starch in flour can be partially broken down by enzymes into dextrin, malt, and glucose.In the baked product these compounds

A) add a lot of sweetness.
B) lighten the crust color.
C) improve fermentation, making the mixture lighter in texture.
D) are a good source of both soluble and insoluble fibers.

Answer 1

C

Question 2

A yeast bread is a bread

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.

Answer 2

D

Question 3

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

A) amylases
B) dextrins
C) malt
D) glucose
E) all of the above answers are correctf. none of the above answers is correct

Answer 3

B

Question 4

Which of the following statements about gluten formation is incorrect?

A) Gluten is formed from the combination of gliadin and glutenin.
B) Gluten is both plastic and elastic.
C) Gliadin is elastic while glutenin exhibits fluidity and stickiness.
D) Gluten forms such a solid structure that it can be physically separated from the flour mixture by kneading dough under cold running water.
E) All of the above statements are correct.

Question 5

Wheat flours are classified according to their

A) carbohydrate content.
B) carbohydrate or lipid content.
C) protein or mineral content.
D) protein or water content.

Question 6

Whole-wheat flour, also known as graham or entire-wheat flour, differs from white flour in that

A) it includes the husk, bran, germ, and endosperm.
B) coarse granules cut the gluten strands, thus increasing the final volume of the baked product.
C) it requires refrigeration to prevent rancidity.
D) all of the above answers are correct

Question 7

Crumb is partially created during baking
a. by the number and size of air cells produced.
b. by the degree of starch gelatinization.
c. by the amount of protein coagulation.
d. with small, densely packed air bubbles if the crumb is fine in texture.
e. with large, often irregular air holes if the crumb is coarse in texture.
f. all of the above answers are correct
g. none of the above answers is correct

Question 8

The ability of a baked product to rise is directly related to its _____ content.

A) carbohydrate
B) lipid
C) protein
D) water, vitamin, and mineral

Question 9

The major source of flour for bread making is

A) oats.
B) wheat.
C) barley.
D) millet.
E) corn.

Question 10

The five basic steps of milling in order are

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 11

Which of the following flours yields a baked product that has a light and airy texture?
a. buckwheat
b. cornmeal
c. rye
d. soy
e. triticale
f. Wheat

Question 12

Which statement is true regarding baked products?

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 13

Which of the following flour's main protein is zein, which is incapable of mimicking the elastic properties of gluten?

A) buckwheat
B) chickpea
C) cornmeal
D) rice
E) rye f. soy

Question 14

Milling is the process of

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 15

Among all-purpose, bread, cake, pastry, semolina, and whole-wheat flours, _____ flour contains the highest protein content while _____ flour has the highest starch content.

A) semolina, cake
B) bread, all-purpose
C) bread, whole-wheat
D) pastry, cake

Question 16

A quick bread is a bread

A) leavened with air, steam, and/or carbon dioxide generated from baking soda or baking powder.
B) leavened with carbon dioxide created from an acidic food and baking powder.
C) made with a sourdough starter that has been refrigerated.
D) made with yeast, which produces carbon dioxide through fermentation.

Question 17

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

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 18

Most graham crackers today are imitations because they are made from

A) whole-wheat flour.
B) graham flour.
C) wheat flour.
D) only the bran and germ.
E) none of the above answers is correct

Question 19

In baked products, the gluten is the

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 20

The purpose of kneading is to

A) develop the original dough with approximately half the water.
B) mix the flour and the liquid together to make a thin, watery batter.
C) work the butter into the dough mass once it has been formed.
D) compress and stretch the dough to increase gluten strength.

Question 21

Which of the following flours contains a high concentration of water-soluble carbohydrates, which gives the flour a high water-binding capacity and characteristic stickiness?

A) buckwheat
B) chickpea
C) cornmeal
D) rice
E) rye f. soy

Question 22

Which of the following statements is false about baking soda?

A) Baking soda chemically yields carbon dioxide in the presence of moisture and alkali.
B) Up to ¼ teaspoon of baking soda is required for each cup of flour to be leavened.
C) Baking soda is only used when the flour mixture includes acidic ingredients.
D) Acid reacts with baking soda and creates carbonic acid that then reacts to give off carbon dioxide and water.

Question 23

Dry (active)yeast

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.

Question 24

The primary difference between a batter and a dough is that a batter is

A) dry enough to be handled on a board.
B) stiff enough to hold a wooden spoon in the middle.
C) not dry enough to be handled and kneaded.
D) any product made from flour and water with eggs added.
E) leavened with yeast.

Question 25

Which of the following pH ranges will give a chocolate cake the most 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.

Question 26

How do Saccharomyces cerevisiae ferment and multiply in a flour mixture?

A) They feed off the sugars in flour, quickly fermenting the glucose.
B) An enzyme in yeast hydrolyzes starch to glucose and fructose, while flour amylases break down some starch to maltose.
C) The maltose is transported into the yeast cell where it is hydrolyzed to glucose.
D) Sucrose added to the flour mixture is broken down by yeast invertase to glucose and fructose.
E) all of the above answers are correctf. none of the above answers is correct

Question 27

In a flour mixture, which of the following ingredients adds flavor; firms dough; improves volume, texture, and crumb; and increases shelf-life?

A) salt
B) sugar
C) fat
D) eggs
E) liquid

Question 28

In a flour mixture, sugar

A) gelatinizes starch and serves as a solvent for dry ingredients.
B) hydrates flour, increases volume, and contributes to crumb and texture.
C) firms dough.
D) increases volume, adds moistness, and improves color.

Question 29

Which of the following is an adjustment that can be made when modifying recipes baked at high altitudes?

A) use more leavening
B) use less fat and sugar
C) add less flour and liquid
D) bake at lower temperatures

Question 30

In a flour mixture, which of the following ingredients tenderizes, increases volume, contributes to structure and flakiness, and increases resistance to staling of baked goods?

A) milk
B) sugar
C) liquid
D) eggs
E) fat

Question 31

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

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

Question 32

In flour mixtures,

A) starch strengthens the mixture through gelatinization and adds texture to the mix.
B) gluten proteins soften the flour mixture when combined with liquid.
C) dextrin, malt, and glucose slow down fermentation.
D) all of the above answers are correct
E) none of the above answers is correct

Question 33

Yeast activity (growth)is controlled by

A) hydration.
B) temperature.
C) salt.
D) sugar.
E) milk.f. a, b, and c g. all of the above

Question 34

Yeasts multiply best

A) at temperatures of 68 degrees F to 81 degrees F, while fermentation is optimum at 81 degrees F to 100 degrees F.
B) at temperatures above 140 degrees F.
C) in a salty environment.
D) none of the above answers is correct

Question 35

Which of the following flours contains more starch and less protein than wheat flour and is used primarily in pancake and waffle mixes as well as in crepes and blinis?

A) buckwheat
B) chickpea
C) cornmeal
D) rice
E) rye f. soy

Question 36

Which of the flowing statements is incorrect about baking powder?

A) Baking powder can be made by combining ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar.
B) Federal standards require that all baking powders must be formulated to be able to produce at least 12 percent carbon dioxide when water and heat are applied.
C) Fast or single-acting powder is available only to commercial bakers.
D) Double-acting baking powder reacts once when it is moistened, and again during heating.
E) Fast or single-acting baking powder mixtures should be allowed to stand for at least 15 minutes before being placed in the oven because carbon dioxide is produced as soon as water is added.

Question 37

In a flour mixture, sugar

A) contributes to tenderness and increases the volume of cakes and cookies during creaming.
B) contributes to volume by providing food for the yeast, although too much decreases the volume.
C) raises the temperature at which gelatinization and coagulation occur.
D) is hygroscopic, and thus delays staling and improves the shelf life of the baked product.
E) contributes to caramelization and the Maillard reaction.f. all of the above answers are correct g. none of the above answers is correct

Question 38

Most of the leavening in flour mixtures is produced by

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 39

Adding too much sugar to a yeast mixture

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 40

Flour mixtures are either doughs or batters, depending on

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

Question 41

All-purpose flour is a blend of hard and soft wheat flours.

Question 42

The most obvious function of sugar is sweetness, but it also increases the volume and tenderness of baked products.

Question 43

Enriched flour has added thiamin, riboflavin, niacin, folate, and iron.

Question 44

Matching
Definition choices:
a.¹/? cup liquid to 1 cup flour
b.¹/? cup liquid to one cup flour
c.1 cup liquid to 1 cup flour
d.¹/? cup liquid to 1 cup flour
e.any ratio of liquid to flour mixture
pour batter

Question 45

One of the most important reasons for the addition of salt is flavor.

Question 46

The genetically transmitted disease that makes individuals intolerant of ingested gluten is baker's asthma.

Question 47

The types and proportions of ingredients determine the structure, volume, taste, texture, appearance, and nutrient value of a baked product.

Question 48

Matching
Definition choices:
a.¹/? cup liquid to 1 cup flour
b.¹/? cup liquid to one cup flour
c.1 cup liquid to 1 cup flour
d.¹/? cup liquid to 1 cup flour
e.any ratio of liquid to flour mixture
stiff/firm dough

Question 49

Eggs are added to baked products for their nutritional value alone.

Question 50

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

Question 51

Matching
Definition choices:
a.¹/? cup liquid to 1 cup flour
b.¹/? cup liquid to one cup flour
c.1 cup liquid to 1 cup flour
d.¹/? cup liquid to 1 cup flour
e.any ratio of liquid to flour mixture
soft dough

Question 52

Matching
Definition choices:
a.¹/? cup liquid to 1 cup flour
b.¹/? cup liquid to one cup flour
c.1 cup liquid to 1 cup flour
d.¹/? cup liquid to 1 cup flour
e.any ratio of liquid to flour mixture
flour mixture

Question 53

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

Question 54

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

Question 55

Matching
Definition choices:
a.¹/? cup liquid to 1 cup flour
b.¹/? cup liquid to one cup flour
c.1 cup liquid to 1 cup flour
d.¹/? cup liquid to 1 cup flour
e.any ratio of liquid to flour mixture
drop batter