Question 1

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.E) A) and B)
F) B) and C)

Question 2

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 3

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)   fatF) A) and B)
G) None of the above

Question 4

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 contentE) All of the above
F) A) and B)

Question 5

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.E) All of the above
F) A) and B)

Question 6

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

Accepted Answer

A) True 
 B)False

Question 7

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.E) C) and D)
F) A) and B)

Question 8

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)   liquidF) None of the above
G) B) and C)

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.F) A) and E)
G) D) and E)

Question 10

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.E) A) and D)
F) B) and C)

Question 11

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.G) All of the above
H) D) and E)

Question 12

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)   eggF) C) and E)
G) A) and E)

Question 13

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

Accepted Answer

A) True 
 B)False

Question 14

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

Accepted Answer

A) True 
 B)False

Question 15

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.F) None of the above
G) A) and B)

Question 16

Wheat flour proteins include all of the following except

Accepted Answer

A)   glutenin.
B)   nongluten.
C)   gliadin.
D)   albumin.E) All of the above
F) A) and C)

Question 17

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

Accepted Answer

The Answer of ¹ /₂ cup liquid to 1 cup is...

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

Which of the following statements is incorrect about baking powder?

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified

Definition choices:

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

Correct Answer
verified
See section 17-2. Answer shoul...
View Answer

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

Correct Answer
verified

Wheat flours are classified according to their

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified

Wheat flour proteins include all of the following except

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified

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?

Correct Answer
verified

In a flour mixture, sugar

Correct Answer
verified

Exam 17: Flours and Flour Mixtures

Which of the following statements is incorrect about baking powder?

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Definition choices:

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

Correct AnswerverifiedSee section 17-2. Answer shoul...View AnswerShow Answer

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

Correct AnswerverifiedShow Answer

Wheat flours are classified according to their

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Wheat flour proteins include all of the following except

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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?

Correct AnswerverifiedShow Answer

In a flour mixture, sugar

Correct AnswerverifiedShow Answer

Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
verified
See section 17-2. Answer shoul...
View Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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