Topic 5-6

Question 0

Bran

Answer 0

Protective outer covering of the wheat kernel

Question 1

All purpose flour

Answer 1

Referred to as h&R flour
Blend of hard and soft wheat
Consumer flour

Question 2

Bromated

Answer 2

Treating a substance with bromine

Question 3

Germ

Answer 3

The embryo of the wheat plant

Question 4

Gliadin

Answer 4

One of the two important proteins in the endosperm that are gluten-forming proteins. Provides extensibility

Question 5

Glutenin

Answer 5

One of the two important proteins in the endosperm that are gluten forming proteins. Provides elasticity

Question 6

High-gluten flour

Answer 6

Hard wheat

High in protein

Question 7

Protein

Answer 7

Acts as a cement that holds starch granules in space within the endosperm

Question 8

Starch

Answer 8

Makes up the bulk of the flour. Present as small grains or granules

Question 9

Bleached

Answer 9

Benzoyl peroxide or chlorine gas
Used almost exclusively on cake flour
Whitens+ aged
Weakens gluten forming proteins
Damages starch to allow more water absorption and fat binding
Promotoes a good bit or fine crumb

Question 10

Bread flour

Answer 10

Hard wheat

High in protein and forms good quality gluten

Question 11

Endosperm

Answer 11

Endosperm makes up bulk of wheat kernel. Two parts are starch and protein and have an inverse relationship. Also has glutenin and gliadin

Question 12

Enriched

Answer 12

Replaced vitamins and minerals lost during milling

Question 13

Gluten

Answer 13

A substance that is responsible for the elastic texture of dough. A mixture of two proteins gliadin and glutenin

Question 14

Hard flour

Answer 14

High in protein low in starch

Forms strong gluten

Question 15

Pastry flour

Answer 15

Soft wheat

Low in protein

Question 16

Soft flour

Answer 16

High in starch, low in protein

Forms weaker glutin

Question 17

Whole wheat flour

Answer 17

Hard wheat, whole kernel

Less shelf stable and quality of gluten network is lower

Question 18

Name the three primary components of a wheat kernel

Answer 18

Endosperm, germ, bran

Question 19

Of the three components of a wheat kernel which contains the most fat? The most protein

Answer 19

Germ

Endosperm

Question 20

Define bleached as it applies to flour. Why is flour bleached?

Answer 20

Bleached is when you use benzoyl peroxide or chlorine gas on flour to help whiten and age the flour. It also weakens gluten forming proteins and damages starches allowing more water absorption

Question 21

Define bromated as it applied to flour. Why are some flours bromated

Answer 21

Potassium bromate added to flour

Acts to age and increase volume

Question 22

Describe the differences between hard and soft wheat and how flours milled from each would be used

Answer 22

Hard wheat is high in protein and low in starch: forms strong gluten. Used in yeast raised breads.
Soft wheat is high in starch and low in protein: forms weak gluten.
Used in cookies, crackers, and pastries

Question 23

Why does whole wheat flour have a shorter shelf life than other wheat flours

Answer 23

The bran and the germ are high in oil, an oil which easily oxidizes to produce rancid, off flavors

Question 24

Name two gluten forming proteins. What are the two factors required in order for gluten to form

Answer 24

Gliadin and glutenin. Wate and mixing

Question 25

Air pocket

Answer 25

Two protective proteins between the shell and the white. After the edd is laid, an air cell forms between the membranes at the eggs larger end. As the eg ages, loses moisture, and shrinks, the air pocket increases in soze

Question 26

Candeling

Answer 26

Primary method used got measuring the quality of eggs. A bright light passes through the egg still in its shell

Question 27

Coagulate

Answer 27

As eggs are heated, proteins in both the whites and the yolks gradually denature or unfold. The unfolded proteins move through the liquid and bond with one another

Question 28

Flat

Answer 28

Holds 2.5 dozen or 30 eggs. 12 flats in a case, which contains 360 eggs

Question 29

Grading

Answer 29

Three US grades: A,AA, B

Question 30

Protein

Answer 30

Very large molecules made of many amino acids linked together into long chains

Question 31

White

Answer 31

Consists of protein and water. Helps with structure building and aeration

Question 32

Albumin

Answer 32

A simple form of protein that is soluable in water and coaguable by heat

Question 33

Chalazae

Answer 33

Twisted white cords that hold the yolk to the center of the egg

Question 34

Denature

Answer 34

The protein albumin in the egg white losses solubility when cooked (turns white)

Question 35

Foaming

Answer 35

As eggs are whipped air bubbles are beaten into the liquid and certain egg proteins denature or unfold

Question 36

Lecithin

Answer 36

A complex mixture of emulsifying liquids widely found in nature

Question 37

Yolk

Answer 37

Half moisture and half yolk solids. The solids consist of proteins, fats, and emulsifiers

Question 38

How much of the egg is white? How much is yolk?

Answer 38

31 | 58

Question 39

How many eggs are in a flat? How many in a case?

Answer 39

2.5 dozen or 30 | 360

Question 40

A formula calls for 7 each egg whites. How much egg whites should you weigh out in ounces? In grams?

Answer 40

7 x 1.2 ounces = 8.4 ounces | 238.14 grams

Question 41

Hows does grading relate to freshness in shell eggs

Answer 41

Grading relates to quality of eggs

Question 42

How do fats and egg yolks affect the ability of a meringue to foam

Answer 42

Air bubbles are beaten into the liquid and certain egg proteins denature and move quickly to the surface of the bubbles. The neighboring proteins bond around the bubbles, forming a filmy network. The air bubbles are less likely to collaspe, so more bubbles can be beaten in, even as the walls of the film thin out

Question 43

Describe how an egg custard coagulates. How does sugar affect this process?

Answer 43

As eggs are heated, proteins in the egg and white gradually denature. The proteins move through the liquid and bond with one another. Sugar slows egg protein coagulation in custards and baked goods by preventing the proteins from unfolding

Question 44

Name the emulsifying agent contained in the yolk. Why is this binder important in batters?

Answer 44

Lecithin. The batter would not bind effectively

Question 45

Egg whites foam best in the presence of

Answer 45

Acid