Test Bank Chapter 2 Ingredients And Their Function

Chapter 2: Ingredients and Their Function

Questions

Multiple Choice

1. Hard white wheat
   1. is genetically identical to red wheat.
   2. is planted in the winter.
   3. is harvested in the spring.
   4. contains a recessive gene for bran color.
2. Spring wheats produce
   1. cake flour.
   2. high-gluten flour.
   3. all-purpose flour.
   4. Whole-wheat flour.
3. The endosperm of the wheat kernel contains
   1. glutenin and gliadin.
   2. gluten and fats.
   3. gluten.
   4. none of the above.
4. Salt in dough
   1. relaxes the gluten structure.
   2. enables the dough to efficiently hold carbon dioxide.
   3. produces a dough that is slack and sticky.
   4. limits bread volume.
5. Fats used in baking
   1. make baked goods tougher.
   2. decrease shelf life.
   3. coat the gluten strands during mixing.
   4. produce an open grain in the baked goods.
6. Pumpernickel flour is
   1. white rye.
   2. rye meal.
   3. whole-rye flour.
   4. medium rye.

True or False

1. There are sixteen classes of wheat cultivated, within which there are some three thousand varieties.
2. 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.
3. The higher the protein level in flour, the less water it absorbs.
4. Prior to the 1700s, salt was rarely used in bread production.
5. The “yeasty” flavor some people associate with freshly baked bread is the aroma of spoilage.
6. When sugar levels reach 10 percent, as in the production of certain viennoiserie goods, the level of yeast activity increases.
7. The temperature of water used in a dough should always be within 5 degrees of room temperature.

Fill-in-the-Blank

1. 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.
2. The ___________________of the wheat kernel has a tendency to become rancid because of the high proportion of fats it contains.
3. Durum wheat is grown primarily for use in ___________________.
4. 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.
5. Softer doughs ferment ___________________than dry doughs.

Matching

19._____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

20._____ straight flour b. flour milled from the outer periphery of the wheat kernel

21. _____ yeast c. the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose

22. _____clear flour 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

23. _____starch attack e. the percentage of flour obtained (extracted) from grain during milling

24. _____bran f. all the sifted flour is reblended, and therefore the entire endosperm is recombined

25. _____patent flour g. single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation

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

27. _____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

28. _____germ j. enzyme that converts starch into sugars

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

30. _____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

31. _____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

32. _____phytic acid n. series of further breaks known as “reductions” remove the bran and germ from the endosperm, and reduce particle size

Essay

1. Why is there a tendency to reduce the tempering time for flour?
2. What are the functions of water in a dough formula?