Baking Breads

Basic Ingredients for baking bread are flour, liquid, fats, sweeteners, flavoring and 

• leavening agents
• seasoning
• gluten
• salt

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

• dough
• gluten
• air bubbles
• spongy material

The longer you work a dough the stronger gluten becomes

• True
• False

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

• True
• False

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

• endosperm
• bran
• germ
• hull

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

• True
• False

Bread flour is made from unbleached hard wheat flour and 

• oat flour
• rice flour
• barley flour
• whole grain flour

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

• hard ground bran
• fine ground husks
• creates less gluten
• low protein flour

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

• True
• False

Batters have more liquid and less flour than doughs.

• True
• False