Deck 2: Ingredients and Their Function

Question 1

Hard white wheat

A) is genetically identical to red wheat.
B) is planted in the winter.
C) is harvested in the spring.
D) contains a recessive gene for bran color.

Answer 1

D

Question 2

Spring wheats produce

A) cake flour.
B) high-gluten flour.
C) all-purpose flour.
D) Whole-wheat flour.

Answer 2

B

Question 3

The endosperm of the wheat kernel contains

A) glutenin and gliadin.
B) gluten and fats.
C) gluten.
D) none of the above.

Answer 3

A

Question 4

Salt in dough

A) relaxes the gluten structure.
B) enables the dough to efficiently hold carbon dioxide.
C) produces a dough that is slack and sticky.
D) limits bread volume.

Question 5

Fats used in baking

A) make baked goods tougher.
B) decrease shelf life.
C) coat the gluten strands during mixing.
D) produce an open grain in the baked goods.

Question 6

Pumpernickel flour is

A) white rye.
B) rye meal.
C) whole-rye flour.
D) medium rye.

Question 7

There are sixteen classes of wheat cultivated, within which there are some three thousand varieties.

Question 8

Winter-wheat flour is recommended for hearth breads that have long, slow fermentations, and are hand shaped, proofed in bannetons or between folds of baker's linen, and baked directly on the hearth or baking stone.

Question 9

The higher the protein level in flour, the less water it absorbs.

Question 10

Prior to the 1700s, salt was rarely used in bread production.

Question 11

The "yeasty" flavor some people associate with freshly baked bread is the aroma of spoilage.

Question 12

When sugar levels reach 10 percent, as in the production of certain viennoiserie goods, the level of yeast activity increases.

Question 13

The temperature of water used in a dough should always be within 5 degrees of room temperature.

Question 14

More than eighteen thousand years ago, in the area from the eastern shores of the Mediterranean to the Persian Gulf, in what is now Iraq and Syria, wild grains such as___________________ were being harvested by humans.

Question 15

The ___________________of the wheat kernel has a tendency to become rancid because of the high proportion of fats it contains.

Question 16

Durum wheat is grown primarily for use in ___________________.

Question 17

Yeast cannot directly ferment starch and requires the ___________________naturally present in flour as well as those added at the mill or in the bakeshop to convert the starches into fermentable sugars.

Question 18

Softer doughs ferment ___________________than dry doughs.

Question 19

Matching
-_____tempering

A) grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs
B) flour milled from the outer periphery of the wheat kernel
C) the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose
D) moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling
E) the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size

Question 20

Matching
-_____ straight flour

A) grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs
B) flour milled from the outer periphery of the wheat kernel
C) the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose
D) moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling
E) the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size

Question 21

Matching
-_____ yeast

A) grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs
B) flour milled from the outer periphery of the wheat kernel
C) the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose
D) moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling
E) the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size

Question 22

Matching
-_____clear flour

A) grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs
B) flour milled from the outer periphery of the wheat kernel
C) the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose
D) moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling
E) the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size

Question 23

Matching
-_____starch attack

A) grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs
B) flour milled from the outer periphery of the wheat kernel
C) the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose
D) moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling
E) the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size

Question 24

Matching
-_____bran

A) grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs
B) flour milled from the outer periphery of the wheat kernel
C) the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose
D) moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling
E) the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size

Question 25

Matching
-_____patent flour

A) grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs
B) flour milled from the outer periphery of the wheat kernel
C) the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose
D) moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling
E) the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size

Question 26

Matching
-_____soaker h. in rye breads, amylase converts starch to sugar and results in gummy bread

A) grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs
B) flour milled from the outer periphery of the wheat kernel
C) the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose
D) moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling
E) the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size

Question 27

Matching
-_____extraction rate i. substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper

A) grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs
B) flour milled from the outer periphery of the wheat kernel
C) the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose
D) moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling
E) the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size

Question 28

Matching
-_____germ j. enzyme that converts starch into sugars

A) grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs
B) flour milled from the outer periphery of the wheat kernel
C) the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose
D) moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling
E) the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size

Question 29

Matching
-_____reductions k. the plant's source of long-term nutrient storage, in the form of starch

A) grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs
B) flour milled from the outer periphery of the wheat kernel
C) the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose
D) moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling
E) the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size

Question 30

Matching
-_____amylase l. flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best

A) grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs
B) flour milled from the outer periphery of the wheat kernel
C) the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose
D) moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling
E) the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size

Question 31

Matching
-_____endosperm m. packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate

A) grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs
B) flour milled from the outer periphery of the wheat kernel
C) the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose
D) moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling
E) the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size

Question 32

Matching
-_____phytic acid n. series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size

A) grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs
B) flour milled from the outer periphery of the wheat kernel
C) the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose
D) moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling
E) the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size

Question 33

Why is there a tendency to reduce the tempering time for flour?

Question 34

What are the functions of water in a dough formula?