Term
| The main reason wheat flour is used over other grains in baking is because it is |
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Definition
| the only common grain that can form high-quality gluten. |
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Term
| When mixed into dough, rye flour |
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Definition
| absorbs noticeably more water than wheat because of its high pentosan gum content. |
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Term
| Pumpernickel is another name for |
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Definition
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Term
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Definition
| is less likely to oxidize and become rancid than corn meal that is not degerminated. |
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Term
| Regular (old-fashioned) rolled oats |
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Definition
| are thicker than quick-cooking oats, so they absorb liquid more slowly and can cause cookies to spread excessively. |
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Term
Which of the following is always whole grain?
a. rolled oats
b. corn meal
c. rye flour
d. rice flour |
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Definition
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Term
Which of the following is NOT a variety of wheat and therefore will not cause wheat allergies?
a. spelt
b. buckwheat
c. kamut |
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Definition
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Term
Which of the following can be added to breads to improve nutritional protein quality?
a. rice
b soy
c. spelt
d. potato |
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Definition
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Term
Which of the following contains glutenin and gliadin for forming gluten structure?
a. buckwheat
b. spelt
c. corn
d. rice |
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Definition
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Term
Which of the following grains is a cross between wheat and rye?
a. triticale
b. emmer
c. teff
d. buckwheat |
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Definition
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Term
Which of the following can be added to whiten flour without using chemical bleaching agents.
a. pentosans
b. malted barley flour
c. untoasted soy flour
d. spelt |
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Definition
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Term
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Definition
| the reason oat products are gummy in texture and high in soluble dietary fiber. |
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Term
| Explain the following: Why should flaxseed should be ground before use in baked goods? Why is it important to either use the flaxseed shortly after grinding or to refrigerate it? |
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Definition
| Flaxseed should be ground before added to baked goods so that it can be digested and its nutrients made available to the body. It is important to either use the flaxseed shortly after grinding or to refrigerate it, because it is high in polyunsaturated fatty acids (including ALA) that readily oxidize and turn rancid. |
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