Courseworks Flashcards
(221 cards)
1
Q
T/F Over 50% of flour produced in the UK is used for breadmaking
A
True
2
Q
Which 2 statements are true for Wholemeal flour
A) Calcium carbonate addition
B) 100% extraction
C) 80% extraction
D) Gluten addition
E) Folic acid addition
A
B) 100% extraction
D) Gluten addition
3
Q
Which categories of what would you use for making biscuits flour?
A
Category 3 and 4
4
Q
Which 3 statements are true for organic flour production in the UK
A) Registered with an inspection body
B) Must be produced using genetically modified seed
C) Subject to regular inspections
D) Can use synthetic fertilisers
E) Traceability throughout the entire supply chain
A
A) Registered with an inspection body
C) Subject to regular inspections
E) Traceability throughout the entire supply chain
5
Q
Describe the difference between white and brown flours
A
White flour:
All bran and germ removed as co-products
Only starchy endosperm
Extraction rate no more than 80%
Brown flour:
Made by adding selected co-products to white flour
Quantity of bran added to flour can vary and has an effect on total flour extraction
Extraction is usually 85-90%
Greater the bran addition, higher the rate of extraction, but will have an effect on loaf appearance
6
Q
Which 2 characteristics apply to flour produced on the break system?
A) May contain bran
B) High water absorption
C) High starch damage
D) Produced by attrition
A
A) May contain bran
D) Produced by attrition
7
Q
Which characteristics apply to flour produced on head reduction passages?
A) High bran content
B) High proportions of endosperm
C) High protein flour
A
B) High proportions of endosperm
8
Q
Which 2 trends are seen in machined flours as we go from head end to tail end
A) Water absorption decreases
B) Protein quality increases
C) Ash content/colour increases
D) Starch damage decreases
E) Protein quantity increases
A
C) Ash content/colour increases
E) Protein quantity increases
9
Q
In a 3 conveyor mill, which 2 statements are true
A) Conveyor 1 includes head reduction flours
B) Conveyor 2 includes low grade flour
C) Conveyor 3 includes tail end flours
A
A) Conveyor 1 includes head reduction flours
C) Conveyor 3 includes tail end flours
10
Q
Which statement is true for a straight run flour
A) All machine flours included
B) Tail end flour excluded
C) Head end flour excluded
A
A) All machine flours included
11
Q
What is true for a patent flour
A) Head end flours excluded
B) Tail end flour excluded
C) All machine flours included
A
B) Tail end flour excluded
12
Q
Why and how do machine flours vary in quality
A
They come from different areas of the wheat grain and are produced in different parts of the milling process
Flour produced on head reduction passages in early stage of milling contain high proportion of starchy endosperm from centre of grain, but flour produced further down the system contains progressively more of the outer layers of the endosperm and branny material.
On the break system, bran content increases from 1st break onwards.
Protein quantity is higher on the tail end of the reduction system, however lower grade flours, despite having a higher protein content, will have a lower protein quality.
13
Q
The finished product is to have an ash content less than 0.53.
Which streams are excluded from the flour?
A) E/C6
B) F/C7
C) G/C8
D) H/C9
E) J/10
F) K/11
A
D) H/C9
E) J/10
F) K/11
14
Q
The finished product is to have an ash content less than 0.53.
What percentage of the mill feed is included in the fluor
A) 8.20%
B) 63.00%
C) 76.50%
D) 78.90%
A
C) 76.50%
15
Q
The finished product is to have an ash content less than 0.53.
What percentage of mill feed would be directed to the low grade conveyor?
A) 0.8%
B) 3.2%
C) 16.7%
D) 23.50%
A
B) 3.2%
16
Q
A patents flour contains the streams B/C2A to D/C5, the first nine streams listed
What is the cumulative ash content of this patents flour
A) 0.39
B) 0.424
C) 0.456
D) 0.46
E) 0.56
A
C) 0.456
17
Q
Describe how to generate an ash curve
A
Samples from each machine flour stream feeding the finished product conveyors should be taken, and the feed rate measured and ash content taken
Each stream quantity should be found as a percentage of the mill feed, and then ordered ascendingly by ash content.
The cumulative percentage mill feed is found by summing the percentage of mill feed of each stream up to that point.
The cumulative ash content is found by working out a weighted average of the combined streams
The cumulative ash content is then plotted against the cumulative percentage mill feed to form the ash curve.
18
Q
Which 2 statements best define quality from the customers perspective
A) Consistent
B) Strongest and most expensive
C) Fit for purpose
D) Highest protein flour
A
A) Consistent
C) Fit for purpose
19
Q
T/F Quality assurance is the standard method of operation in the UK
A
True
20
Q
Which of the following 3 statements apply to quality assurance
1) Testing carried out by laboratory staff
B) Monitoring process using NIR
C) Testing at the time of production
D) Testing after production
E) Testing carried out by production staff
A
B) Monitoring process using NIR
C) Testing at the time of production
E) Testing carried out by production staff
21
Q
Which 2 statements apply to Quality Control?
A) It results in a little re-work
B) Samples tested during the day by lab staff
C) A lot of production is produced before the product is found to be out of specification
D) An active process for rapid detection of faults
A
B) Samples tested during the day by lab staff
C) A lot of production is produced before the product is found to be out of specification
22
Q
T/F Quality assurance produces more rework that quality control
A
False
23
Q
T/F Wheat samples are taken from one point from the bulk load
A
False
24
Q
Which 2 statements are true of good sampling practice?
The sample should be …
A) Stored in open containers
B) Homogeneous
C) Representative of whole
A
B) Homogeneous
C) Representative of whole
25
Which statements are true for routine checking of equipment accuracy during production?
A) Plot the results on a control graph
B) Test known samples daily
C) Test known samples once a week
D) Send samples to an external laboratory daily
A) Plot the results on a control graph
B) Test known samples daily
26
Which 3 statements identify key factors for an accurate calibration
A) One sample is required
B) Requires a range of representative samples
C) Quick changes can be made on the basis the results appearing a bit high
D) Documented changes based on statistics
E) Accredited laboratories carry out the tests
B) Requires a range of representative samples
D) Documented changes based on statistics
E) Accredited laboratories carry out the tests
27
T/F A high standard deviation represents a consistent flour
False
28
On the normal distribution curve, what % is represented by one of the two green sections?
A) 2.1%
B) 13.6%
C) 34.1%
D) 45%
B) 13.6%
29
T/F The product specification variability should be less than the variability of the test method
False
30
At which 2 of these points might you carry out protein testing
A) Feed to 1st reduction
B) Wheat intake
C) Milling separator
D) Feed to 1st break
B) Wheat intake
D) Feed to 1st break
31
Laboratory staff should be ... and ...
Well trained and competent
32
Laboratory equipment needs to be checked routinely to ensure it is working ....
Accurately
33
Samples must be labelled clearly to avoid ... and to maintain ...
Ambiguity error, traceability
34
Thinking about sampling, samples must be tested
As soon as possible
35
Quality is .... responsibility
Everyones
36
Laboratory equipment must be well ... to ensure it is operating correctly
Maintained
37
Why is laboratory auditing important?
1) To demonstrate system well maintained
2) Robust audits carried out regularly
3) Audits internal or external
4) Audits carried out by an accredited body
38
What is the most important reason for testing wheat at intake
To ensure it is of the correct grade or variety and as specified in the contract
39
What type of damage can be picked up from a visual inspection?
A) Ergot present in wheat
B) Excessive shrivelled grains
C) Protein quantity
D) Moisture content
E) Mite infestation
A) Ergot present in wheat
B) Excessive shrivelled grains
40
What property of the wheat does overheating potentially affect?
Gluten quality
41
During intake of wheat a test is carried out to determine the level of screening in a sample of wheat collected from the vehicle.
Select the laboratory method for determining screening content in wheat.
A) Image analysis
B) NIR
C) Test mill the flour
D) Sieve over a slatted screen
D) Sieve over a slatted screen
42
The wheat illustrated in the photograph is contaminated with seeds which if not removed during wheat cleaning could result in customer complaints, what is the impurity shown?
Oil seed rape
43
During intake of wheat which tests can be carried out by NIR?
A) Moisture
B) Hard/Soft
C) Screenings
D) Gluten Quality
E) Protein
A) Moisture
B) Hard/Soft
E) Protein
44
In the wheat intake lab, in the UK, what is the typical range for wheat moisture content as a %
13-15%
45
Using the formula:
Dry weight basis protein = (protein actual %)/ (100-Moisture actual)
Where protein actual = 12%
and moisture actual = 13.5%
What is the dry weight protein
13.9%
46
In the gluten washing test, what is the significance of the gluten not readily forming into a ball?
A) Insufficient gluten in the wheat
B) Gluten protein damaged by drying
C) Pesticides use
B) Gluten protein damaged by drying
47
Wheat protein quality is measured by?
Glutomatic
48
Wheat protein quality is affected by?
A) Pesticides
B) Wheat variety
C) Insecticides
D) Overheating
B) Wheat variety
D) Overheating
49
Compared with soft wheat, hard wheat has which of the following characteristics?
A) Poor separation of endosperm from bran
B) Good extraction
C) Dresses through flour covers with difficulty
D) Produces high starch damage flour
E) Reduced feed to mill
B) Good extraction
D) Produces high starch damage flour
50
What is the hardness value range expected for hard third country wheat?
A) 45-75
B) 0-45
C) 75+
C) 75+
51
You are in the wheat intake testing laboratory
Think about how you would measure the Hagberg Falling Number in a sample of wheat the site has just collected from a wheat vehicle.
Describe the test method for measuring the Hagberg Falling Number
Weigh out and grind a sample of the wheat in the lab grinder
Accurately measure out 7g +/- 0.05g and suspend in 25ml water
Place in a water bath at 100C and agitated with a plunger for 55 seconds
Then measure the viscosity by recording the time it takes for the plunger to fall a measured distance
The results are expressed as the Falling Number figure which is the time taken for the plunger to pass through the paste plus the initial period whilst it was heated and agitated
52
T/F At harvest, the acceptable level of alpha amylase activity is 'high'
False
53
You have been given a sample of flour that has been tested and found to have a low Hagberg Falling number, when bakes up what effect will this have on the finished loaf?
A) Increased volume
B) Light crust colour
C) Dark crust colour
D) Decreased volume
C) Dark crust colour
D) Decreased volume
54
What is the Perten liquifaction number (LN) for a wheat with a Falling number (FN) of 300?
LN = 6000 / (FN-50)
24
55
Wheat A has a LN = 40
Wheat B has a LN = 24
What is the FN of a blend of 40% wheat A and 60% wheat B?
FN = (6000/LN) + 50
247
56
T/F Given 2 samples of the same variety of wheat, the one with the highest specific weight would be expected to produce a higher extraction on the mill
True
57
Which of the following 3 tests are a measure of wheat protein quality?
A) Smell
B) Gluten wash
C) Hardness
D) SDS
E) Electrophoresis
B) Gluten wash
C) Hardness
D) SDS
58
T/F Mycotoxins are poisons produced by insects
False
59
You are in the wheat intake laboratory and have been asked to test a sample of wheat for mycotoxins
What is the test method used for mycotoxins?1
Lateral flow device
60
What is the mycotoxin EU regulatory limit for Unprocessed cereals for Deoxynivalenol (DON)?
1250
61
The unit of measure used for Mycotoxins in EU regulatory limit is?
Parts per billion
62
The rapid test for flour protein determination is?
NIR
63
Select 3 key factors in the mill that directly affect finished flour protein
A) Grist
B) Falling number
C) Conditioning
D) Mill settings
E) Temperature
A) Grist
C) Conditioning
D) Mill settings
64
You are in the mill laboratory and have been given a sample of flour to quickly establish the moisture content
NIR
65
The reference test for moisture is the ... test
Oven
66
Which 2 is flour purity a measure of
A) Flavour
B) Whiteness/brightness of flour
C) Bran content in flour
D) Mill extraction
B) Whiteness/brightness of flour
C) Bran content in flour
67
Flour purity is an important measure because?
A) It controls the maximum extraction
B) It maximises protein level in flour
C) Purity affects the appearance of bread products
D) It minimises the flour alpha levels
E) Purity adversely affects baking quality
A) It controls the maximum extraction
C) Purity affects the appearance of bread products
E) Purity adversely affects baking quality
68
Explain what factors affect flour purity
1) Variety of wheat - related to ease of milling, how easily and cleanly the bran can be separated from the endosperm
2) Poor flour purity can be associated with high levels of contamination by sooty moulds and other late diseased.
3) The choice of wheats in the grist
4) Whether the wheat has been cleaned and conditioned correctly
5) Overgrinding on the break rolls can produce excessive bran powder
6) Poor purification will result in poor stock being sent to the head reduction rolls
7) Poor grinding on the head reduction rolls allows good stock to pass down the mill and become mixed with branny stocks
8) Holes in the covers on various dressing machines allow branny particles to contaminate the flour
9) Hectolitre weight - ratio of bran to endosperm
69
Which colour test makes use of the l.a.b scale
Tristimulus
70
Select a test for flour purity that is a visual non-quantitative test
Pekar
71
On a farinogram, what does A, C, D represent
A = Dough consistency
C = Dough stability
D = Elasticity
72
What does arrival time mean on a farinogram
Arrival time, reported to the nearest half minute, is the time taken from the start of water addition, to the time when any part of the curve first crosses the reference line.
It measures the rate at which water is taken up by the flour.
The more water a flour can absorb at a defined consistency, the greater the yield from the dough
73
Moisture content = ((E-m) x 100) / E
What is the moisture content of the product when E= 5.10g and m = 4.35g
14.7%
74
Which 2 tests are reference tests for protein quality
SDS and Zeleny
75
Which 2 tests are reference tests for hardness
Single kernal characteristics
Stenvert test
76
Select the reference test used in the UK for protein
Dumas
77
Describe the standard reference method used for protein determination in the UK
Dumas method, which involves combusting the flour at 1000'C with oxygen
The oxides of carbon, hydrogen and nitrogen are swept by a helium carrier to a reducing catalyst and a series of scrubbers
The gas mixture then passes onto a thermal conductivity detector for nitrogen detection
The result of the nitrogen detector can be converted to a protein content for a sample
78
What is the reference method for specific weight
Kern chondrometer
79
What is the standard reference test for measuring specific weight
The kern chondrometer is used as a reference test for specific weight
It is a vertical cylidrical mechanism which has 2 compartments divided by a slide, a plunger sits on top of the slide.
The lower compartment is of a known fixed volume, usually 1 litre, and is removable.
The upper compartment has a greater capacity.
The slide is put into place and the upper chamber is filled with grain.
The slide is removed quickly, allowing the plunger to fall, and the lower compartment fills with grain.
The slide is then reinserted and the excess grain above the slide is discarded.
The grain trapped in the lower compartment is then weighed.
80
What is the reference test for protein used for calibrating the NIR machine
Dumas
81
What are some examples of machines that measure flour particle size
Malvern, coulter, or granulometer
82
What does a smaller and larger brabender extensogram represent?
A biscuit flour and a bread flour
83
Which analysis and methods are used to test batters/steam treated flours
A) Brabender extensograph
B) Rapid visco analyser
C) Brabender farinographs
D) Brabender amylograph
E) Brookfield viscometer
F) Flow cup
B) Rapid visco analyser
D) Brabender amylograph
E) Brookfield viscometer
F) Flow cup
84
The rapid visco analyser (RVA) measures flour ... activity and ...
Amylas
Starch pasting quality and heat treatment effects
85
The brabender amylograph measures ... behaviour and provides an estimate of low levels of ...
Amylase
Pasting
86
What is being tested for with a brookfield and flow cup test
Viscosity
87
What does the AOAC test measure
Dietary fibre
88
What does the ceralpha kit measure
Alpha amylase
89
What does the chittick test measure
Sodium bicarbonate in household flour
90
What does the fibre test for animal feed measure
Crude fibre content
91
Why is flour a complex ingredient
1) moisture will vary depending on the wheats conditioned moisture and the climatic conditions during milling
2) Sugars vary, and like enzyme levels, are dependent upon harvest conditions and wheat type
3) The starch:protein ratio is relevant to wheat variety and the level of extraction
4) Fibre is mainly affected by extraction - brown and wholemeal flours have higher fibre levels than lower extraction white flours
5) Vitamins are present in all flours
6) Mineral matter varies with the efficiency of wheat cleaning and extraction
92
What are 4 essential ingredients to make levened breads
a) Fat
b) Salt
c) Flour
d) Milk
e) Yeast
f) Emulsifiers
g) Water
h) Sugar
i) Oxidants
b) Salt
c) Flour
e) Yeast
g) Water
93
In addition to the 4 basic ingredients used for bread making, what other optional ingredients can be used to improve and provide variety to bread
A) Emulsifiers
B) Seeds
C) Germ
D) Bran
E) Oil
F) Salt
G) Water
H) Yeast
A) Emulsifiers
B) Seeds
C) Germ
D) Bran
E) Oil
94
Select the true statements about finished flour moisture
A) Optimal moisture for flour is 9.5-10.5%
B) Flour will always lose moisture if exposed to air
C) Flour will keep for several months at 14-15% moisture
D) The optimal moisture for flour is 11-13%
C) Flour will keep for several months at 14-15% moisture
D) The optimal moisture for flour is 11-13%
95
What effect does humidity have on flour moisture
A) Flour will gain moisture at low humidity
B) Flour will lose moisture at low humidity
B) Flour will lose moisture at low humidity
96
What 2 forms can starch take
A) Amylas
B) Protease
C) Amylose
D) Amylopectin
C) Amylose
D) Amylopectin
97
Select the true statements about starch granules
A) Around 30% of starch granules are damaged during milling
B) Damaged starch does not absorb water
C) Hard wheat produces higher starch damage flours than soft wheats
D) Damaged starch granules absorb about 4x as much water as undamaged starch granules
E) Around 10% of starch granules are damaged during milling
F) High levels of starch damage don't affect baking quality
A) Around 30% of starch granules are damaged during milling
C) Hard wheat produces higher starch damage flours than soft wheats
D) Damaged starch granules absorb about 4x as much water as undamaged starch granules
98
Select the true statements about starch damage in the mill and bakery
A) Starch damage is produced by grinding hard on the reduction system
B) Starch damage is produced on the mill with high break releases
C) Low levels of starch can lead to high levels of fermentation
D) The amount of starch damage cannot be changed by the miller
E) High levels of starch damage can lead to sticky doughs
A) Starch damage is produced by grinding hard on the reduction system
E) High levels of starch damage can lead to sticky doughs
99
Select the true statements about alpha-amylase and dextrin
A) High levels of alpha amylase are caused by dry condition at harvest
B) High levels of dextrins produce light colour bread
C) High levels of alpha amylase are the result of wet conditions at harvest
D) High levels of dextrins produce gummy bread that is difficult to slice
C) High levels of alpha amylase are the result of wet conditions at harvest
D) High levels of dextrins produce gummy bread that is difficult to slice
100
Why is falling number/alpha amylase levels important in breadmaking and when levels fall outside the optimal range what actions can the bakery take to mitigate the effects
Alpha amylase levels can affect the texture and appearance of a loaf.
Alpha amylase produces dextrins, too much will leave excess dextrins in the crumb and would cause a bread baked from that flour to have a dark crust, a sticky crumb and would be difficult to slice.
Bakers can reject a flour with a falling number less than 250 as it produces a sticky crumb and low volume bread
Low levels of alpha amylase lead to slow fermentation which can be corrected by adding malt flour or fungal amylase
High levels cannot be corrected but the effects can be overcome to a certain extent by adding GMS hydrate
101
What percentage of flour is soluble proteins, albumin and globulins
20%
102
What is true of gliadin and glutenin
A) Forms gluten
B) Are insoluble proteins
C) Do not absorb water
D) Found in barley and rye
E)Found in rice
A) Forms gluten
B) Are insoluble proteins
D) Found in barley and rye
103
Discuss the effect of fibre on baking performance
1) Darkens the colour of the flour and the crumb of the loaf
2) Dough does not handle as well as normal
3) Loaf volume is reduced
4) Keeping quality of flour is reduced because of the increased risk of rancidity.
104
Select the true statements about increased fibre in flour
A) The quantity of protein increases
B) Quality of the protein increases
C) The quality of the protein decreases
D) Dough handling is unaffected
E) The quantity of protein decreases
F) Flour and bread crumb become darket
G) The risk of flour rancidity increases
H) Loaf volume decreases
A) The quantity of protein increases
C) The quality of the protein decreases
F) Flour and bread crumb become darket
G) The risk of flour rancidity increases
H) Loaf volume decreases
105
Proteases split ... into smaller fragments
Proteins
106
Higher concentrations of proteases are found in the ... and the ...
Germ and bran
107
The most important vitamins found in wheat are
A) Thiamine
B) Calcium carbonate
C) Niacin
D) Ascorbic acid
E) Folic acid
F) Riboflavin
A) Thiamine
C) Niacin
F) Riboflavin
108
What is true of breadmaking flours
A) Made from straight run flour
B) Made from a carful selection streams of the whiter purer flours
C) Amylase may be added to the flour
D) The flour is enzymatically active
E) No added treatments for the flour
A) Made from straight run flours
C) Amylase may be added to the flour
D) The flour is enzymatically active
109
What are the key characteristics of a bread flour
1) Protein should be of good quality and give gluten of the necessary elasticity, stability and gas retaining properties
2) There should be suitable enzyme activity
3) Flour should have sufficient damaged starch to provide a reasonable dough water absorption and enough sugar for the yeast to feed on during fermentation and/or proof periods
4) Moisture content and type of treatment should meet specifications
5) Water absorption should meet specifications and should not vary much load-to-load, so the baker can move onto a new load without a need for a change in recipe
110
What is the target finished flour moisture for bakers white flour in the uk
14.4%
111
What is the fat content typically found in a white flour
1%
112
What is true of yeast in breadmaking
A) Multiplies by a process known as budding
B) Saccharomyces uvarum is the yeast used in breadmaking
C) Saccharomyces cerevisiae is the yeast used in breadmaking
D) Secrete enzymes that split sugars
E) Feeds on proteins in doughs
A) Multiplies by a process known as budding
C) Saccharomyces cerevisiae is the yeast used in breadmaking
D) Secrete enzymes that split sugars
113
Yeast produces invertase which splits sucrose into the simple sugars ... and ...
Glucose and fructose
114
Yeast produces maltase which splits maltose into ... of ...
2 molecules of glucose
115
Yeast produces zymase complexes which convert ... into ... and ...
glucose into carbon dioxide and ethanol
116
What is true of yeast in bread
A) Ambient temperature is not important during breadmaking
B) More yeast is used in long bread makign process than short
C) Yeast activity increases with temperature
D) Chorleywood process targets higher dough temperatures than bulk fermentation
E) Control of dough temperatures is critical in breadmaking
F) Chorleywood process targets lower dough temperatures than bulk fermentation
C) Yeast activity increases with temperature
D) Chorleywood process targets higher dough temperatures than bulk fermentation
E) Control of dough temperatures is critical in breadmaking
117
What is true of water addition to flour when making doughs
A) Higher gluten levels increase water absorption
B) Water temperature is not critical
C) The amount of water added to make a dough of the required consistency is known as the flour water absorption capacity
D) Damaged starch levels are not important
E) Variations in water chemical content has no significant impact on breadmaking
A) Higher gluten levels increase water absorption
C) The amount of water added to make a dough of the required consistency is known as the flour water absorption capacity
E) Variations in water chemical content has no significant impact on breadmaking
118
What are the key factors that affect water absorption in flour
1) Way mill is set up and levels of grinds on the reduction
2) Mix of wheat in the grist - some grists require higher grinds
3) Consistent dough temperature and differs between dough types of BF, CBP, NTP
4) Ratios of damaged starch to undamaged starch and protein levels
5) Water absorption in a bakery is predicted in the mill by using brabender farinographs and NIR
6) Water composition has no impact on the dough
119
What are the advantages of adding salt to bread
A) Reduces baking time
B) Enhances flavour
C) Gluten strengthening
D) Improves loaf colour
E) Yeast moderating by reducing gassing
F) Improves oven spring
B) Enhances flavour
C) Gluten strengthening
E) Yeast moderating by reducing gassing
F) Improves oven spring
120
What are the disadvantages of adding salt to bread
too much is bad for health
121
Fat ... the appearance and the texture of the ...
Improves, crumb structure
122
Fat influences ... ... of the ...
Gas retention, dough
123
How are fats used in baking
1) Fats are not needed in bulk fermentation but are essential in CPB and NTD
2) 0.75-1.5% or on average 1% of flour weight is used
3) The slip point temperature must be higher than the temperature at the end of the final proof
4) Newer fats have been developed with the correct slip point with no trans fats and fewer saturated fats
124
Select the true statements of oxidising agents in flour
A) Dehydroascorbic acid is added to flour as an oxidising agent
B) Makes it harder for gluten to form
C) Speeds up changes caused by fermentation
D) Vitamin C or Ascrobic acid is added to flour as an oxidising agent
E) Essentail for Chorley Bread Process
F) Supports dough development on large scale plants
C) Speeds up changes caused by fermentation
E) Essentail for Chorley Bread Process
F) Supports dough development on large scale plants
125
Select the statements that are true of gluten production
A) Dried down to 7% moistue
B) Ground, sieved and delivered to millers and bakers
C) Separated from a dough using a stream of water
D) Dried down to 14% moisture
A) Dried down to 7% moistue
B) Ground, sieved and delivered to millers and bakers
C) Separated from a dough using a stream of water
126
What is true of gluten as an ingredient in flour
A) Vital wheat gluten cannot absorb water
B) Added to white flour at levels of up to 5%
C) Added to wholemeal flours at levels of up to 5%
D) Vital wheat gluten addition makes it possible to use of european/uk wheat
E) Added to white flours at levels of 0.5-3£
C) Added to wholemeal flours at levels of up to 5%
D) Vital wheat gluten addition makes it possible to use of european/uk wheat
E) Added to white flours at levels of 0.5-3£
127
What is true of amylase (fungal/cereal) as an ingredient in flour
A) Fungal amylase allows lower protein wheat to be used in the Chorleywood process
B) Fungal amylase is deactivated at higher temperatures than cereal amylase
C) Produced by bacteria
D) Fungal amylase is deactivated at lower temperatures than cereal amylase
E) Low amylase levels can be corrected by adding cereal alpha or fungal amylase
F) Fungal amylase is produced by fungi
G) Alpha-amylase must be present in flour to split protein into amino acids to feed yeast
A) Fungal amylase allows lower protein wheat to be used in the Chorleywood process
B) Fungal amylase is deactivated at higher temperatures than cereal amylase
E) Low amylase levels can be corrected by adding cereal alpha or fungal amylase
F) Fungal amylase is produced by fungi
128
Fungal amylase added to flour acts while the dough is ..., causes the dough ... which means the ... must be reduced to maintain ...
mixing
to soften
water addition
consistency
129
What properties foes hemicellulases improve
A) Increases protein
B) Keeping quality
C) Loaf volume
D) Crust colour
E) Crumb softness
B) Keeping quality
C) Loaf volume
E) Crumb softness
130
Which emulsifiers are used in bread to improve gas retention in the dough
DATUM and SSL
131
What are the main advantages of adding soya to doughs
A) Natural emulsifier
B) Improves crumb colour
C) Inhibits mould growth
D) Increases protein level
E) Naturally bleaches flour
A) Natural emulsifier
B) Improves crumb colour
D) Increases protein level
E) Naturally bleaches flour
132
Which is the preferred bread mould inhibitor
Vinegar
133
What are the 4 stages of making bread and rank them from start to finish
Mixing and dough development
Dividing and moulding
Proving
Baking
134
What occurs during the mixing and dough development stage of bread making
A) Protein mixes with water to produce gluten
B) Yeast creates bubbles in the dough
C) Air bubbles change in size during mixing
D) Sugars break down into alcohol and carbon dioxide
E) Air becomes trapped in the gluten network
A) Protein mixes with water to produce gluten
C) Air bubbles change in size during mixing
E) Air becomes trapped in the gluten network
135
Why is moulding important
A) Gives the dough the final shape
B) Determines the nature of the crust
C) Builds the internal structure of the loaf
A) Gives the dough the final shape
C) Builds the internal structure of the loaf
136
What is the normal range of dough temperature following mixing in the CBP
28-30
137
What is the normal range of finished dough temperature at the end of the mixing process in BFP and NTP and sponge and dough process
26-27
138
What is true of the CBP
A) It was introduced in 1961
B) It creates cells by trapping air
C) The rise in temperature during mixing is around 2C
D) Oxidising agents are not essential
E) The mix requires more yeast than BF
A) It was introduced in 1961
B) It creates cells by trapping air
E) The mix requires more yeast than BF
139
What is true of making bread in bulk fermentation process
A) Ingredients are mixed in a slow speed mixer
B) The rise in temperature during mixing is around 2/3C
C) Only 5% of bread is produced by this method
D) The mix requires more yeast than the Chorley Bread Process
E) Oxidising agents are not essential
A) Ingredients are mixed in a slow speed mixer
B) The rise in temperature during mixing is around 2/3C
C) Only 5% of bread is produced by this method
E) Oxidising agents are not essential
140
In sour dough bread, which ingredient does the sour dough replace
Yeast
141
Which faults may be apparent in loaves if the flour used in BFP is too strong
Small bound loaves
142
What faults may be apparent in loaves if the flour used in BFP is too weak
Poor crumb texture
Small loaves
143
What fault may be apparent in loaves if the flour used in CBP is too strong
Excessive loaf volume
144
What faults may be apparent in loaves if the flour used in CBP is too weak
Water logged loaves
145
Which faults may be apparent in the loaves if flour used in BFP and CHP has too high an alpha amylase activity
A) Hold less water
B) Pale crust
C) Highly coloured crusts
D) Possibly sticky crumb thats difficult to slice
E) Small loaves
F) Potential collapse ex oven
A) Hold less water
C) Highly coloured crusts
D) Possibly sticky crumb thats difficult to slice
F) Potential collapse ex oven
146
Which faults may be apparent in loaves if the flour used in BFP has too low an alpha amylase activity
A) Poor crumb texture
B) Highly coloured crusts
C) Insufficient gas
D) Collapse ex oven
E) Low volume loaves
F) Pale crust
G) Excessive loaf volume
C) Insufficient gas
E) Low volume loaves
F) Pale crust
147
Which faults may be apparent in loaves if the flour used has too high starch damage
A) Insufficient gas produces
B) Low volume loaves
C) Colour crumb
D) Excessive water absorption
E) Poor crumb texture
F) Water logged loaves
B) Low volume loaves
D) Excessive water absorption
E) Poor crumb texture
F) Water logged loaves
148
Which faults may be apparent in loaves if the flour used has too low a starch damage
A) Poor crumb texture
B) Low volume loaves
C) Excessive gas produced
D) Insufficient gas produced
B) Low volume loaves
D) Insufficient gas produced
149
What might be the possible causes of the loaves being too large
A) Low hagberg falling number
B) Too little salt or too much yeast
C) Too low an oven temperature
D) Excess oxidant, malt flour, or fungal alpha-amylase
E) Final proof time too short (particularly CBP)
F) Oven too hot (particularly in early stages)
A) Low hagberg falling number
B) Too little salt or too much yeast
C) Too low an oven temperature
D) Excess oxidant, malt flour, or fungal alpha-amylase
150
What are the possible causes of flying top crust
A) Dough temperature
B) Poor final moulding or panning up
C) Too short a proof
D) Over-treatment with improvers
E) Dough being too tight
C) Too short a proof
D) Over-treatment with improvers
E) Dough being too tight
151
Which of these is not a cause of streaks in the crumb
A) Dough skinning badly before proof
B) Too long a first proof
C) Use of too much divider oil
D) Insufficient oxidation
E) Inclusion of dough scraps from the machinery
F) Incorrect mixing of dough
B) Too long a first proof
152
What is true of commercially made biscuits
A) Biscuits are all made by hand using household recipes
B) The recipes usually contain egg
C) Water content of a finished biscuit is between 1% and 4%
D) The process is partly or fully automated
E) Water content of a finished biscuit is between 5% and 7%
C) Water content of a finished biscuit is between 1% and 4%
D) The process is partly or fully automated
153
What are the 4 main ingredients used in biscuit manufacture
A) Water
B) Flour
C) Sugar
D) Yeast
E) Fat
F) Egg
G) Gluten
A) Water
B) Flour
C) Sugar
E) Fat
154
What factors affect water absorption
A) Wheat variety and hardness
B) Flour starch damage
C) Protein content and quality
D) All of the answers
D) All of the answers
155
Why is the amount of hard wheat used important when making biscuits to be packed in stacks of fixed length?
A) Hard wheat flours tend to produce thinner biscuits
B) Hard wheat flours produce harder biscuits
C) Hard wheat flours are preferred for biscuit flours
D) Because a developed gluten network is important
A) Hard wheat flours tend to produce thinner biscuits
B) Hard wheat flours produce harder biscuits
156
When making short dough biscuits which of these is incorrect
A) Gluten network is well developed
B) Made from crumbly doughs with high sugar levels and lower water levels
C) Wheat variety is important
D) More fat gives a softer product
E) More sugar gives a harder product
F) Consistent water and starch damage between deliveries
A) Gluten network is well developed
C) Wheat variety is important
157
Shortbread is an example of what type of biscuit
Short dough
158
Rich tea is an example of what type of biscuit
Semi sweet
159
Puffs are an example of what type of biscuit
Crackers
160
When making semi sweet biscuits or hard dough biscuits what factors are important
A) Lower fat and sugar levels than short dough
B) Low protein flour
C) Ascorbic acid added
D) Elastic gluten
E) More developed gluten networks than short dough
F) High protein flour
A) Lower fat and sugar levels than short dough
B) Low protein flour
E) More developed gluten networks than short dough
161
What is one way of minimising contraction in semi sweet biscuits
Adding sodium metabisulphate
162
T/F Cream crackers are made from soft doughs
False - hard doughs
163
What are finished snack crackers usually sprayed or dusted with
Salt and oil
164
What are the most important factors in wafer batter
A) Absence of gluten development
B) High protein flour
C) Good gluten development
D) Batter viscosity
E) Percentage of fat
A) Absence of gluten development
D) Batter viscosity
165
What may cause shrinkage in soft dough biscuits during baking
A) Overmixing
B) Too much sigar
C) Undermixing
D) Flour too strong
E) Incorrect fat level
F) Too weak flour
A) Overmixing
D) Flour too strong
E) Incorrect fat level
166
What may cause shrinkage in semi sweet biscuits during baking
A) Incorrect protein modification
B) Long mix times
A) Incorrect protein modification
167
T/F A consistent knockout time is critical to wafer production
True
168
In semi-sweet hard dough biscuits protein can be modified using sodium metabisulphite
True
169
It is important that wafer flour does ... ... ... in the ... ...
Not develop gluten
Mixed batter
170
How are low ratio cakes made
1) Using a sugar batter - sugar and fat blended and beaten together to incorporate air
2) Flour batter - equal weights flour and fat blended together then beaten to incorporate air
171
T/F Generally high protein flours are used for plain cake making
False
172
How are cake flours made
A) Soft wheats
B) Heat treated wheat
C) Milled conventionally
D) Made from hard wheat
E) Air classified or finely sieved
F) Made form medium protein wheat
G) Made from low protein wheats
A) Soft wheats
C) Milled conventionally
E) Air classified or finely sieved
G) Made from low protein wheats
173
What are the key aims of the mixing process
1) To blend ingredients together
2) To incorporate and stabilise air within the batter which is important if the cake is to rise well and have tender eating characteristics
174
What are the main requirement for high-ratio flours used in cake making
Small and uniform particle size
175
What is the typical sugar to flour ratio for these cakes
1:1 or greater (2:1)
176
How can the fine and uniform particle size be achieved in flours intended for high-ratio cake making?
A) Regrinding a standard flour using a pinned disc mill
B) Using the fine fraction of an air classification system
C) Redressing the flour at low feed rates over fine covers
D) Using the coarse fraction of an air classification system
A) Regrinding a standard flour using a pinned disc mill
B) Using the fine fraction of an air classification system
177
T/F Flours intended for high-ratio cake making must have a particle size larger than 90 micrometers
False
178
T/F Weak to medium strength grists are always used for high-ratio cakes
True
179
Why is a stronger flour needed for fruit slab cake compared to other high ratio cakes
1) The fruit adds extra moisture and weight to the batter
2) Stronger flour provides necessary structure and support to prevent the cake from becoming too dense or collapsing under the weight of added fruit
3) Helps in maintaining the desired texture and volume of cake
180
The fat in the recipe is largely responsible for incorporating air into the batter and creating a ... network of bubbles
Stable
181
What are the critical factors that are considered during the heating step of the heat treatment process, how do they impact finished flour requirements
1) Temperature range (120-150C)
2) Duration (20-30 mins)
3) Tailored variables which are adjusted to meet finished flour requirements
4) Temp and duration are crucial in reducing moisture content to less than 2% which is essential for desired characteristics of finished flour
5) Tailored variables ensure heating process aligns with specific requirements of flour such as colour, moisture content and other functional properties
182
During process of heat treatment of flour for cake baking, gluten properties are altered, but the impact on the ... is most significant for cake making
Starch
183
The ... in the recipe plays a crucial role in integrating air and forming bubbles in the batter
Emulsifier
184
T/F Cake pre-mixes eliminate the need for small bakers to stock separate ingredients
True
185
What are the possible causes of sinking during or immediately after baking a cake?
A) Using too little liquid
B) Over aerating the batter
C) Insufficient sugar in the recipe
D) Using too little baking powder
E) Using under-treated flour in high-ratio recipes
B) Over aerating the batter
D) Using too little baking powder
E) Using under-treated flour in high-ratio recipes
186
T/F Too little sugar or baking powder can cause poor volume in a cake
True
187
T/F Over-mixing of the cake batter causing loss of baking powder action can contribute to poor volume in a cake
True
188
T/F Excess liquids or fats have no impact on the volume of a cake
False
189
What type of flour is used for sweet short pastry
Low protein
190
List the 3 ways of making a savoury short pastry
1) Cold - all ingredients are blended together
2) Hot - All the dry ingredients are blended with boiling water
3) Boiled - water and fat are brought to boiling point and added to dry ingredients which have been blended together
191
Puff pastrys fat content ranges form 50-100% based on the ... weight
Flour
192
Different flours may be used for puff pastry, but the required flour strength depends on the ... method
Processing
193
During the production of puff pastry the laminating fat, unlike typical fats, is more 'plastic' in nature, allowing it to be ... thinly between ... layers
Rolled
Dough
194
What is the role of yeast in the production of croissants
To leaven the dough and create a light airy tecture
195
What processes are involved in producing Viennoiserie like danish pastry and croissants?
Fermentation and lamination
196
Why is it important for the recupe to contain sufficient fat when making sweet short pastry
Fat helps prevent the development of gluten, which can cause the pastry to shrink and become tough.
Fat also contributes to the texture and flavour of the pastry
197
T/F Crusty rolls require a strong flour or a medium flour with added protein
True
198
T/F Soft rolls are enriched with fat/sugar and have no added improver
False
199
T/F The bagel, once formed, can be retarded for up to 24 hours before boiling and baking
False - 36
200
T/F Hand produced bagels require a strong 13%+ flour with a high proportion of canadian wheats
True
201
What are the characteristics of crumpet flour
1) Good bright colour
2) Medium to high level of protein (11%)
3) Flour with too much gluten will have a detrimental effect on the finished crumpet
202
What is the recommended protein level in crumpet flour
11%
203
What type of flour is used for the thin and crispy italian style pizza
Low protein
204
What type of flour is typically used to make pitta bread
High protein
Bakers type
205
What temperature is usually used to bake pitta bread
650'C
206
What are the characteristics of flours used for tortilla and wraps
Extendible, low flour colour and low starch damage
207
What are the characteristics of flours used for chapattis
Low protein wheat flour
208
Chapattis are ... bread ... used to scoop up curry and meats from the plate
Unleavened, pancakes
209
Why does burger bun flour require excellent quality protein
To ensure the buns have a good volume
210
T/F Burger bun flour contains minimal bran powder
True
211
T/F The dough for filo is heated to drive off some of the moisture before being cut into sheets for further manufacturs
True
212
What is the required protein content to achieve thin tissue like pastry for filo
Up to 13%
213
What are the advantages and disadvantages of using premixes for baking
Advantages
1) Ensuring consistency in final product
2) Saving time for the baker
3) Eliminating the need to stock a variety of different flours and ingredients
Disadvantages
1) Generally expensive for baker
2) Some bakers may prefer traditional method of mixing ingredients on site
3) Pre-mixes may not offer the same level of control and customisation
214
The ... system is preferred for making self-raising flour due to its precision in mixing ingredients
Batch
215
What is the carbon dioxide yield of self-raising flours produced using batch mixing system
More than 0.45%
216
What is added to self-raising flour to neutralise the added sodium hygrogen carbonate completely?
ACP
SAPP
217
What are the main types of flour used for automatic breadmakers
A) White bread flour at 11% protein
B) Strong white bread flour at 12% to 13% protein
C) Wholemeal flour at 12%
D) White bread flour at 10% protein
E) Wholemeal flour at 11% protein
A) White bread flour at 11% protein
B) Strong white bread flour at 12% to 13% protein
C) Wholemeal flour at 12%
218
What is the purpose of adding calcium phosphate (ACP) to soda bread flour
A) To produce carbon dioxide
B) To neutrliase still alkaline bread
C) To aerate the dough
D) To ensure medium strength flour
E) To neutralise the alkali from bicarbonate
B) To neutrliase still alkaline bread
E) To neutralise the alkali from bicarbonate
219
In soda bread, the flour dough is ... by chemical agents instead of yeast
Raised
220
T/F Flours used for coating batters must have high gluten forming properties to avoid stringiness in the batter
False
221
Residual wheat ... can be converted into ... syrups or other products
Starch
Glucose
