Farine + levure MENTION
Authored by pierre cottereau
Other
Professional Development
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33 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Lieu où l'on transforme le grain en farine ?
Broyage
Meunerie
Mouture
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Le % idéal d'humidité dans la farine ?
15%
16%
17%
18%
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
L'amidon dans la farine représente
50 à 62 %
60 à 72 %
70 à 82%
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Le "gluten" correspond aux
Protéines solubles
Protéines insolubles
Amidon
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
L'éclatement des grains d'amidon par la chaleur est
La réaction de maillard
L'empois d'amidon
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La quantité de matière minérale contenue dans la farine s'appelle
Le taux d'extraction
Le taux de cendre
Le test de Zéliny
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La farine T65 a un taux de cendres de
0,6 à 0,75%
0,65 à 0,75%
0,6 à 0,7%
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