Yeasts multiply best
a. at temperatures of 68 degrees F to 81 degrees F, while fermentation is optimum at 81 degrees F to 100 degrees F.
b. at temperatures above 140 degrees F.
c. in a salty environment.
d. none of the above answers is correct
Q. 2Yeast activity (growth) is controlled by
a. hydration.
b. temperature.
c. salt.
d. sugar.
e. milk.
f. a, b, and c
g. all of the above
Indicate whether the statement is true or false
Q. 3Most of the leavening in flour mixtures is produced by
a. air incorporated when mixing in the flour.
b. carbon dioxide produced by biological or chemical sources.
c. steam rising from the flour mixtures.
d. steam produced from biological or chemical sources.
Q. 4Which of the following flours contains more starch and less protein than wheat flour and is used primarily in pancake and waffle mixes as well as in crepes and blinis?
a. buckwheat
b. chickpea
c. cornmeal
d. rice
e. rye
f. soy
Q. 5Which of the following flours contains a high concentration of water-soluble carbohydrates, which gives the flour a high water-binding capacity and characteristic stickiness?
a. buckwheat
b. chickpea
c. cornmeal
d. rice
e. rye
f. soy
Q. 6Which of the following flour's main protein is zein, which is incapable of mimicking the elastic properties of gluten?
a. buckwheat
b. chickpea
c. cornmeal
d. rice
e. rye
f. soy
Q. 7Most graham crackers today are imitations because they are made from
a. whole-wheat flour.
b. graham flour.
c. wheat flour.
d. only the bran and germ.
e. none of the above answers is correct
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