Question 1

The two major proteins in gluten are glutenin and gliadin.

Accepted Answer

A) True 
 B)False

Question 2

Fat in a baked product promotes tenderness by:

Accepted Answer

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 
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

Question 3

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

Accepted Answer

A) True 
 B)False

Question 4

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.

$\begin{array}{ll} 
\underline{\text {STREAMS}}&\underline{\text {FLOUR MADE FROM THAT STREAM}}\
\text {Long patent} & \underline{\quad\quad\quad\quad\quad} \
\text {Medium patent }&\underline{\quad\quad\quad\quad\quad} \
\text {Short patent} &\underline{\quad\quad\quad\quad} \
\text {Extra short patent} &\underline{\text { \quad\quad\quad\quad\quad }}
\end{array}$

Accepted Answer

STREAMS FLOUR MADE FROM THAT STREAM
Long

Question 5

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

Accepted Answer

A) True 
 B)False

Question 6

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

Accepted Answer

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

Question 7

Flour quality refers to the

Accepted Answer

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

Question 8

Sugar in a baked product promote tenderness by:

Accepted Answer

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 
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

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

Accepted Answer

A) True 
 B)False

The two major proteins in gluten are glutenin and gliadin.

Fat in a baked product promotes tenderness by:

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

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. Long patent Medium patent Short patent Extra short patent

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

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

Flour quality refers to the

Sugar in a baked product promote tenderness by:

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

Todays Food Scene

Water

Physical Aspects of Food Preparation

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Starch

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Overview of Proteins

Milk and Milk Products

Meat, Fish, and Poultry

Eggs

Baking Applications

Food Safety: Concerns and Controls

Food Preservation

Food Additives

The Research Process

Sensory Evaluation

Objective Evaluation

Filters

Exam 14: Dimensions of Baking

The two major proteins in gluten are glutenin and gliadin.

Fat in a baked product promotes tenderness by:

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

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. Long patent Medium patent Short patent Extra short patent

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

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

Flour quality refers to the

Sugar in a baked product promote tenderness by:

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

Todays Food Scene

Water

Physical Aspects of Food Preparation

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Starch

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Overview of Proteins

Milk and Milk Products

Meat, Fish, and Poultry

Eggs

Baking Applications

Food Safety: Concerns and Controls

Food Preservation

Food Additives

The Research Process

Sensory Evaluation

Objective Evaluation

Filters