Question 1

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

Accepted Answer

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

Question 2

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

Accepted Answer

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

Question 3

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

Accepted Answer

A) True 
 B)False

Question 4

In a flour mixture, sugar

Accepted Answer

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. 
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 5

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?

Accepted Answer

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

Question 6

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

Accepted Answer

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

Question 7

Wheat flour proteins include all of the following except

Accepted Answer

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

Question 8

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

Accepted Answer

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

Question 9

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

Accepted Answer

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. 
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 10

Wheat flours are classified according to their

Accepted Answer

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

Question 11

Which of the following statements is incorrect about baking powder?

Accepted Answer

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. 
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 12

Match between columns
                        Premises: stiff/firm dough
pour batter
soft dough
drop batter
flour mixture

Accepted Answer

The Answer of S1U1P11S1S1P0 /S1U1B12S1U1B0 cup liquid to 1 cup is...

Question 13

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

Accepted Answer

See section 17-2. Answer shoul

Question 14

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

Accepted Answer

A) True 
 B)False

Question 15

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

Accepted Answer

A) True 
 B)False

Question 16

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

Accepted Answer

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

Question 17

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

Accepted Answer

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. 
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 18

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

Accepted Answer

A) True 
 B)False

Exam 17: Flours and Flour Mixtures

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

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

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

In a flour mixture, sugar

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?

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

Wheat flour proteins include all of the following except

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

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

Wheat flours are classified according to their

Which of the following statements is incorrect about baking powder?

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

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

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

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

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

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

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