Deck 17: Flours and Flour Mixtures

Question 1

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

Answer 1

C

Question 2

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 answers are correct.

Answer 2

C

Question 3

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

Answer 3

C

Question 4

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 5

Whole-wheat flour, also known as graham 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 6

The major source of flour for bread making is

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

Question 7

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.

Question 8

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 9

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 10

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 11

From the following list, _____ 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 12

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

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 14

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 correct

Question 15

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 through the process of fermentation.

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

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 into flour with the removal of the bran and germ.

Question 18

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 19

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 20

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 21

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 22

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

Question 23

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

Question 24

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 25

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

Question 26

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 27

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 28

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 29

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

Question 30

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 31

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

Question 32

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 33

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 34

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

Question 35

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 36

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

Question 37

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 38

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 39

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

Question 40

Which of the following pH ranges is going to 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 41

Definition choices:
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
stiff/firm dough

Question 42

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?

Question 43

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?

Question 44

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

Question 45

Definition choices:
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
drop batter

Question 46

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

Question 47

Discuss how flour and flour mixtures should be stored for dry storage, cold storage, and frozen storage What changes take place during storage in the flour and flour mixtures and what precautions need to be taken?

Question 48

Definition choices:
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
pour batter

Question 49

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

Question 50

Definition choices:
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
flour mixture

Question 51

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

Question 52

Definition choices:
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
soft dough

Question 53

Why is wheat the grain of choice for flour products?

Question 54

Eggs are added to baked products for their nutritional value alone