Chapter 2 : Wheat Flour, Leavening Agents, and Other Quick Bread

How many steps are there in the flour production process?

• 6

• 7

• 8

• 9

Which is correct regarding the leavening in baking?

• Harden agent

• Raising agent

• Flavoring

• Coloring agent

What is the main purpose of kneading dough in baking?

• To develop gluten

• To add flavor

• To increase volume

• To add color

Which ingredient is responsible for the leavening process in baking?

• Baking powder

• Salt

• Sugar

• Butter

What is the purpose of sifting flour in baking?

• To remove impurities

• To aerate the flour

• To add flavor

• To increase volume

What is under physical leavening agent?

• Yeast

• Baking Powder

• Baking soda

• Steaming

Choose TWO (2) of the TRUE purpose of self-raising flour.

• Similar to cake flour

• High in protein

• Can be substitute with other flour

• Lower in protein

which flour has the highest contain of protein?

• Cake flour

• Wheat flour

• Bread flour

• All-purpose flour

Which are the TWO (2) flour that cannot be substitute with other flour?

• self- raising flour

• all- purpose flour

• cake flour

• wheat flour

Yeast id responsible for the process of___________