Gluten/Flour Review

Flour was first discovered ________ many years ago in Israel and Jordan.

• 10,000

• 100,000

• 100

• 10

Gluten develops when...

• Stress is applied to the proteins

• Wheat and water mix

• Sugars are dissolved in water

• Both a and b

Which product do we want the most gluten to form in?

• Pizza dough

• Cupcakes

• Scones

• Muffins

Why do you fold-in additional ingredients to recipe, instead of stirring?

• To create a cake-like texture

• To prevent additional gluten formation

• To make sweeter

• You do not fold-in anything

Which of the following flours has the lowest protein content?

• Cake

• Whole-wheat

• All-purpose

If the muffin is understirred, the product is...

• Dense

• Fluffy

• Tunnelled

• Cake like

How is flour made typically?

• Grinding a grain, typically wheat

• Grinding sugarcane

• Grinding molasses and drying

• At a factory by using polymers

When a high protein flour impacts with water, the result will be…

• Sticky and light mixture

• Strong and sticky mixture

• Two liquids

• Weak and malleable flour

If the gluten did not develop, what would result?

• The leavening agents gases would escape

• a dense product

• Raised breads would not exist

• All of the above

What are the three parts of the wheat kernel?

• Endosperm, bran, grain

• Grain, germ, shell

• Endosperm, bran, germ

• Germ, inside, outside