Deck 17: Flours and Flour Mixtures

Question 1

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 these are correct.

Answer 1

E

Question 2

Starch in flour can be partially broken down by enzymes (amylases) into

A) glucose.
B) malt.
C) dextrin.
D) All of these are correct.

Answer 2

D

Question 3

What percent of Americans have celiac disease?

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

Answer 3

B

Question 4

A quick bread is a bread leavened with air, steam, and/or carbon dioxide from

A) baking soda.
B) baking powder.
C) baking soda or baking powder.
D) neither baking soda nor baking powder.

Question 5

All of the following are called ancient grain flours except

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

Question 6

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

A) pastry flour
B) cake flour
C) all-purpose flour
D) durum wheat

Question 7

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 8

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 these are correct.

Question 9

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

A) glucose molecules
B) maltoses
C) dextrins
D) All of these are correct.

Question 10

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 11

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

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

Question 12

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 13

Kneading bread expands and stretches the _____ upward and outward.

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

Question 14

Which of the following is not a plant protein?

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

Question 15

What is the ability of a baked product to rise directly related to?

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

Question 16

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

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 17

Wheat flour proteins include all of the following except

A) glutenin.
B) nongluten.
C) gliadin.
D) albumin.

Question 18

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.

Question 19

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 these are correct.

Question 20

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

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

Question 21

Which changes are caused by heating dough or batter?

A) gases expand and create pressure
B) fat melts
C) starches gelatinize
D) flours, eggs, and milk proteins coagulate
E) All of these are correct.

Question 22

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 23

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 crêpes and blinis?

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

Question 24

Which of the following 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% 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 25

Bread makers now add yeast directly to flour mixtures and control their growth through

A) hydration.
B) temperature.
C) salt concentration.
D) All of these are correct.

Question 26

All of the following are active yeasts except

A) baker's yeast.
B) brewer's yeast.
C) yeasts for alcoholic beverages.
D) All of these are active yeasts.
E) None of these are active yeasts.

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

What is the only flour that comes close to wheat flour in its utility for producing baked goods?

A) buckwheat
B) chickpea
C) cornmeal
D) rice
E) rye

Question 29

Which type of yeast is most widely available?

A) dry yeast
B) fresh yeast
C) instant yeast
D) all-purpose yeast

Question 30

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 these are correct.

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

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

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

Question 33

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 34

Yeasts multiply best

A) at temperatures of 68 to 81°F, while fermentation is optimum at 81 to 100°F.
B) at temperatures above 140°F.
C) in a salty environment.
D) None of these are correct.

Question 35

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 36

What effects do excess sugar have in cake outcomes?

A) decreases cake volume and results in a brittle texture
B) increases cake volume and results in a brittle texture
C) increases cake volume and results in a gummy texture
D) decreases cake volume and results in a gummy texture

Question 37

Incorporating whipped egg whites into flour will

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 38

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 39

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 40

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 41

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

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

In your Experimental Foods class you are learning about the preparation of baked goods. Briefly explain what will happen if you incorporate too little or too much of each of the following ingredients in your cake: flour, chemical leavener, sugar, salt, milk, butter, and eggs.

Question 45

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

Question 46

In cakes and pastries, gluten formation is not desirable because it will result in a tough texture.

Question 47

Why is wheat the grain of choice for flour products?

Question 48

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 49

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

Question 50

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

Question 51

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

Question 52

Quick breads are breads that are unleavened.

Question 53

All-purpose flour has the highest percentage protein of all flours.

Question 54

Pancakes, popovers, and waffles should have 1:2 ratio of liquid to flour.

Question 55

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?

Question 56

The leavening agent in self-rising flour is a baking powder (baking soda combined with a salt and monocalcium phosphate).

Question 57

Air and steam are physical agents that help dough to rise.

Question 58

Wheat flours can be treated to improve their functional properties. Explain what each of the following flours is and how each can be used in baked goods: aged, bleached, phosphated, self-rising, instant (agglomerated), and enriched.