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| The main component in white flour—the one that is present in greater quantities than all other components combined—is |
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| Another name for wheat flour is |
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| The creamy color of white flour and the yellow color of durum flour both come from |
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| Flours that are higher in broken and fragmented starch granules are typically milled from |
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| Which of the following ingredients is a whole grain? |
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| Hard wheat is most apt to be milled into |
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Rank the following flours according to protein level, from highest to lowest.
a. pastry, bread, cake
b. bread, cake, pastry
c. bread, pastry, cake |
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| Which treatment greatly increases the ability of starch in flour to absorb water? |
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| Naturally aged flour is similar to bromated flour in that both |
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Definition
| form stronger gluten than untreated flour. |
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| Naturally aged flour is similar to flour treated with chlorine in that both |
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| are whiter than untreated flour. |
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| The standard maturing agent for flours used in bread doughs, the one that all others are compared to, is |
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Which of the following is considered a bromate replacer?
a. chlorine
b. benzoyl peroxide
c. ascorbic acid (vitamin C) |
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Definition
| c. ascorbic acid (vitamin C) |
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Term
| Traditionally, cake flour is bleached with chlorine so that |
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Which of the following will you not be able to tell from a flour’s label?
a. Whether the flour was bleached.
b. Whether the flour has added potassium bromate.
c. Whether the flour has been treated with chlorine. |
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Definition
| c. Whether the flour has been treated with chlorine. |
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Term
| Another name for graham flour is |
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| The three components in white flour that absorb water, making flour a drier, are |
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| proteins, starches, and pentosan gums. |
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| The main event that shortens the shelf life of flour, especially whole wheat flour, is the |
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Definition
| development of rancid off-flavors from naturally present oils. |
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| Of two unbleached flours, the one likely to absorb more water is the flour with a |
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| Which flour tends to require the most water when forming dough? |
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