In baked products, the gluten is the
A) carbohydrate part of the wheat flour used for body.
B) lipid portion of the wheat flour necessary for the development of the crumb.
C) liquid mass that is created after water has been added to the flour.
D) protein portion of wheat flour that plays an important role in the structure.
Correct Answer:
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Q7: Wheat flours are classified according to their
A)
Q8: Whole-wheat flour, also known as graham or
Q9: During baking, the heat of baking, in
Q10: Milling is the process of
A) breaking the
Q11: Which type of flour contains only the
Q13: Kneading bread expands and stretches the _
Q14: Which of the following is not a
Q15: What is the ability of a baked
Q16: The non-wheat grains make different types of
Q17: Wheat flour proteins include all of the
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