Question 1

Matching
-_____ yeast

Accepted Answer

The answer of Matching
-_____ yeast
...

Question 2

Matching
-_____clear flour

Accepted Answer

The answer of Matching
-_____clear flour
...

Question 3

Matching
-_____starch attack

Accepted Answer

The answer of Matching
-_____starch attack
...

Question 4

Matching
-_____bran

Accepted Answer

The answer of Matching
-_____bran
...

Question 5

Matching
-_____patent flour

Accepted Answer

The answer of Matching
-_____patent flour
...

Question 6

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

Accepted Answer

The answer of Matching
-_____soaker h. in rye breads, amylase converts...

Question 7

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

Accepted Answer

The answer of Matching
-_____extraction rate i. substance found in the...

Question 8

Matching
-_____germ j. enzyme that converts starch into sugars

Accepted Answer

The answer of Matching
-_____germ j. enzyme that converts starch into...

Question 9

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

Accepted Answer

The answer of Matching
-_____reductions k. the plant's source of long-term...

Question 10

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

Accepted Answer

The answer of Matching
-_____amylase l. flour milled from the part...

Question 11

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

Accepted Answer

The answer of Matching
-_____endosperm m. packed with vitamins, minerals, and...

Question 12

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

Accepted Answer

The description provided in option N matches the process of "reductions" in milling, where the bran and germ are removed from the endosperm, and the particle size is reduced.

Question 13

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

Accepted Answer

The answer of Why is there a tendency to reduce...

Question 14

What are the functions of water in a dough formula?

Accepted Answer

The answer of What are the functions of water in...

Quiz 2: Ingredients and Their Function

Matching -_____ yeast

Matching -_____clear flour

Matching -_____starch attack

Matching -_____bran

Matching -_____patent flour

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

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

Matching -_____germ j. enzyme that converts starch into sugars

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

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

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

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

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

What are the functions of water in a dough formula?