Baking Breads

Front

Proteins in wheat flour combine with liquid to create an elastic substance called

Back

gluten

Front

The longer you work a dough the stronger gluten becomes

Back

True

Front

Gluten develops a framework that traps air, like balloons do, making a light, chewy dough. True or False?

Back

True

Front

All purpose flour is made from what part of the grain kernel?

Back

endosperm

Front

Whole wheat products are lighter and fluffier than those made with white flour.

Back

False

Front

Bread flour is made from unbleached hard wheat flour and

Back

barley flour

Front

Cake and pastry flour is made from soft wheat and ______________________________, producing a fine, tender texture.

Back

creates less gluten

Front

Liquids develop gluten and make possible many of the changes that add structure and texture to baked goods.

Back

True

Front

Batters have more liquid and less flour than doughs.

Back

True

Front

A leavening agent

Back

triggers a chemical reaction that makes a baked product grow larger