Let's Choose!

1. it is a hard wheat flour whit about 12 percent protein.

• a. cake flour

• b. all purpose flour

• c. Break flour

• d. corn

2. It is a type of flour which is soft wheat flour that is 7.5 percent protein.

• a. All purpose flour

• b. flour

• c. bread flour

• d. cake flour

3. This type of flour contains protein that interact with each other when mixed with water, forming gluten.

• A. Flour

• b. Rye flour

• C. Wheat flour

• d. Rice flour

4. In baking, this is often used in combination with wheat flour for bread. This is successfully substituted for 40 percent of wheat flour in recipe without loss of volume.

• a. Cake flour

• b. All purpose flour

• c. Rye flour

• D. Bread flour

5. This is often used in place of part of the flour in recipe for flavor and fiber. This kind of flour can be used in place of up to 1/3 of the flour in a recipe.

• a. bread flour

• b. wheat germ

• c. Rice flour

• d. all purpose flour

6. This is type of flour is blended during milling to achieve a protein content of 10.5 percent.

• a. all purpose flour

• b. corn

• c. bread flour

• d. Triticale flour

7. In many different types of ingredients in baking. This type of flour has about 6.5-7 protein and does not form gluten..

• a. Rye flour

• b. Rice flour

• C. Corn

• d. cake flour

8. This type of flour contains 50 percent protein and is used primarily to boost the protein content of baked goods.

• a. Soy flour

• b. rye flour

• c. cake flour

• d. flour

9. This is another non-gluten forming flour is forming is usually used in combination with other flours. This can used to substitute 1 cup of all purpose flour.

• a. soy flour

• b. cake flour

• c. potato starch flour

• d. bread flour

10. it has a relatively high protein content, 17 percent, but does not form gluten. What kind of flour is this?

• a. Oat flour

• b. corn

• c. cake flour

• d. Rice flour