FOODS II – BASIC FOODS II

What is the main reason for enriching flour with nutrients like thiamin, riboflavin, and iron?

• to improve the flavor of the baked goods

• to increase the shelf life up to a year

• to meet regulatory requirements

• to enhance the texture

What is the main reason for aging or storing freshly milled flour for several months?

• to increase its protein content

• to naturally bleach the flour

• to enhance its flavor

• to increase its shelf life

What role do flour enzymes, such as amylases and proteases, play in bread making?

• increase gluten formation

• decrease gas production

• convert starch into sugars

• inhibit yeast fermentation

Tags

NGSS.MS-LS1-7

What is the primary substance responsible for the gas-retaining properties of dough in bread making?

• Albumins

• Gluten

• Globulins

• Gliadins

What are the three steps of gluten development?

• Mixing, kneading, baking

• Hydration, fermentation, proofing

• Hydration, mixing, kneading

• Kneading, proofing, baking

What is the primary difference between cake flour and bread flour?

• Cake flour has a higher protein content

• Bread flour is made from soft wheat

• Cake flour has a lower protein content and is suitable for delicate cakes

• Bread flour is bleached, while cake flour is not

How do lipids in flour contribute to gluten quality?

• They improve gluten quality by increasing water absorption

• They decrease gluten quality by interfering with gluten formation

• They improve gluten quality by reducing the need for kneading

• They decrease gluten quality by making the dough too sticky

Which enzyme in flour affects the rate of gas production in yeast-leavened breads?

• Protease

• Amylase

• Lipase

• Cellulase

What is the purpose of leavening agents in flour mixtures?

• To improve gluten strength and make it more stable

• To enhance flavor of the baked goods

• To increase absorption capacity

• To generate gas and make the product rise

Which method of mixing involves combining all dough ingredients into a single batch in one step?

• Sponge and Dough Method

• Conventional Cake Method

• One-bowl Method

• Straight Dough Method