found mostly in cereal starches; long chain-like molecules (linear fractions)

a flour mixture that contain enough fluid; 2/3 - 1 cup water : 1 cup flour)

hybrid of shortened and unshortened cakes

derived from wet milling dent of corn (maize)

prepared by blending melted fat, such as clarified butter, with flour to form a paste the consistency of wet sand.

types of yeast bread, EXCEPT

sponge or foam cakes

a loaf bread that has a tangy taste and chewy texture due to the starter

baked immediately after the ingredients have been mixed

a strach cookery that is prepared by mixing flour or starch with some of the cold liquid to form a "slurry" with the consistency of thick cream

found mostly in root starches; highly branched, bushy type of structure

has the same proportion of l iquid to flour as popovers (1:1)

Too much stirring in Pancakes causes dense, heavy pancakes, because stirring develops gluten and causes the carbon dioxide gas in the batter to escape

Properly prepared pasta is excessively sticky, and once it is done, it is drained and ready to serve.

made with rye and graham flour and steamed instead of baked

produced from the roots of cassava plant

All are examples of flour tortilla, EXCEPT

All are examples of native starches, EXCEPT

Oil may be added to the water to prevent the pasta pieces from sticking together, both during boiling and when the product is allowed to cool.

Gelatinization temperature of TAPIOCA

Gelatinization temperature of POTATO

Gelatinization temperature of CORN (waxy)

bis cotus, meaning "twice baked"

leavened by air, steam and/or carbon dioxide produced by baking soda or baking powder

undercooked pasta

Unshortened cakes EXCEPT

_____ flour mixtures are like a muffin batter but include a combination of cornmeal (1 1/4 cup) and all purpose flour (3/4 cup)

overmixing a muffin batter

white flour can be partially replaced by

a leavened dough that are baked products low in both sugar and fat