Among all-purpose, bread, cake, pastry, semolina, and whole-wheat flours, _____ flour contains the highest protein content while _____ flour has the highest starch content.
a. semolina, cake
b. bread, all-purpose
c. bread, whole-wheat
d. pastry, cake
Q. 2Whole-wheat flour, also known as graham or entire-wheat flour, differs from white flour in that
a. it includes the husk, bran, germ, and endosperm.
b. coarse granules cut the gluten strands, thus increasing the final volume of the baked product.
c. it requires refrigeration to prevent rancidity.
d. all of the above answers are correct
Q. 3The non-wheat grains make different types of breads due to the
a. decreased or non-existent protein levels in the non-wheat grain flours.
b. decreased starch levels in the non-wheat grain flours.
c. increased protein (gluten) levels in the non-wheat grain flours.
d. increased levels of starch in the non-wheat grains.
Q. 4The major source of flour for bread making is
a. oats.
b. wheat.
c. barley.
d. millet.
e. corn.
Q. 5Wheat flours are classified according to their
a. carbohydrate content.
b. carbohydrate or lipid content.
c. protein or mineral content.
d. protein or water content.
Q. 6The five basic steps of milling in order are
a. breaking, classifying, purifying, reducing, and sifting.
b. breaking, purifying, reducing, sifting, and classifying.
c. purifying, breaking, sifting, reducing, and classifying.
d. reducing, purifying, classifying, breaking, and sifting.
e. classifying, reducing, breaking, sifting, and purifying.
Q. 7Milling is the process of
a. breaking the grain into endosperm and germ portions.
b. grinding the bran and germ into a meal and flour fraction.
c. making starch from the flour fraction of the grain.
d. processing grains by grinding them into a fine powder called flour.
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