CULBAKE Lesson 4

CULBAKE Lesson 4

The Science of Mixing

Open Ended

On your own perception what is GLUTEN?

Multiple Choice

It is a substance made up of proteins present in wheat flour. It gives structure and strength to baked goods. In order for gluten to be developed, the proteins must first absorb water.

• Gluten

• Gliadin

• Gliane

Multiple Choice

Cake require much gluten to give structure

• True

• False

Multiple Choice

These are hard wheat and are best for bread making

• Weak Flour

• Strong Flour

• Wheat Flour

• Self Rising Flour

Multiple Choice

Its role is to shorten the gluten thereby lubricating the starch in batter or dough

• Salt

• Liquid

• Shortening

• Egg

Open Ended

How do we slow down staling in bread?