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WorksheetsFlour Science
Total questions: 10
Worksheet time: 3mins
1. Which of the following is NOT affected by the amount of protein in the flour?
Absorption
Bread Volume
Dough Stability
Staling
Hard flours usually have _____ protein content.
high
low
moderate
no
Which evolutionary characteristic enabled humans to harvest the wheat grains?
dispersion of ripe seed
non-shattering seed
sturdier seed coat
increased grain size
All of these are major wheat supporting countries except:
United States
Argentina
Russia
Australia
What is the hard wheat used primarily for the production of spaghetti and other pastas?
Hard red spring
Hard red winter
Durum
Hard white
Greater flour absorption means:
greater yield
improved crumb structure
greater volume
all of the above
Whole wheat flours become rancid easily because of the presence of
lipids
fibers
enzymes
dark flour
It refers to the amount of flour milled from a given amount of grain.
flour strength
flour improver
flour extraction
none of the above
Which among the flour composition is mainly responsible for the bread's crumb structure through absorbing water and swelling to retain the water absorbed?
protein
starch
lipids
fiber
Which type of milled flour is best for the application of yeast-raised breads, sweet dough, loaf breads, Fench & Swiss breads, etc.?
Hard Flour
Soft Flour
Cake Flour
All-Purpose Flour
