The purpose of kneading is to

The purpose of kneading is to
 a. develop the original dough with approximately half the water.
  b. mix the flour and the liquid together to make a thin, watery batter.
  c. work the butter into the dough mass once it has been formed.
  d. compress and stretch the dough to increase gluten strength.

Q. 2

In baked products, the gluten is the
 a. carbohydrate part of the wheat flour, used for body.
  b. lipid portion of the wheat flour necessary for the development of the crumb.
  c. liquid mass that is created after water has been added to the flour.
  d. protein portion of wheat flour that plays an important role in the structure.

Q. 3

A quick bread is a bread
 a. leavened with air, steam, and/or carbon dioxide generated from baking soda or baking powder.
  b. leavened with carbon dioxide created from an acidic food and baking powder.
  c. made with a sourdough starter that has been refrigerated.
  d. made with yeast, which produces carbon dioxide through fermentation.

Q. 4

A yeast bread is a bread
 a. leavened with air, steam, and/or carbon dioxide generated from baking soda or baking powder.
  b. leavened with only carbon dioxide created from an acidic reaction from food.
  c. made with a sourdough starter that is allowed to brew for a week before baking.
  d. made with yeast, which produces carbon dioxide gas through the process of fermentation.

Q. 5

Which of the following statements about gluten formation is incorrect?
 a. Gluten is formed from the combination of gliadin and glutenin.
  b. Gluten is both plastic and elastic.
  c. Gliadin is elastic while glutenin exhibits fluidity and stickiness.
  d. Gluten forms such a solid structure that it can be physically separated from the flour mixture by kneading dough under cold running water.
  e. All of the above statements are correct.

Q. 6

Which of the following flours yields a baked product that has a light and airy texture?
 a. buckwheat
  b. cornmeal
  c. rye
  d. soy
  e. triticale
  f. wheat
  Indicate whether the statement is true or false

Q. 7

The ability of a baked product to rise is directly related to its _____ content.
 a. carbohydrate
  b. lipid
  c. protein
  d. water, vitamin, and mineral