Which of the following statements about gluten formation is incorrect?
A) Gluten is formed from the combination of gliadin and glutenin.
B) Gluten is both plastic and elastic.
C) Gliadin is elastic while glutenin exhibits fluidity and stickiness.
D) Gluten forms such a solid structure that it can be physically separated from the flour mixture by kneading dough under cold running water.
E) All of the above answers are correct.
Correct Answer:
Verified
Q1: Starch in flour can be partially broken
Q5: Whole-wheat flour, also known as graham flour,
Q7: Wheat flours are classified according to their
A)
Q8: The ability of a baked product to
Q9: The major source of flour for bread
Q11: From the following list, _ flour contains
Q12: In baked products, the gluten is the
A)
Q18: Most graham crackers today are imitations because
Q20: The purpose of kneading is to
A) develop
Q34: Yeasts multiply best
A) at temperatures of 68
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