Exam 14: Dimensions of Baking

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

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

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

The type of yeast used for making bread dough is:

Triticale is the flour resulting from the cross-breeding of

Two proteins in gluten are

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?

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

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

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

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

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

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

Steam is the primary leavening agent in angel cakes.

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

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

The principal constituent of cereal grains is:

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

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

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