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ASSIGNMENT 6
Textbook Assignment:
“Breads and Desserts,” chapter 8, pages 8-1 through 8–27.
6-1.
6-2.
6-3.
6-4.
6-5.
When preparing cakes, cookies,
quick breads, pastries, and pies,
you should use what type of flour?
1.
Hard wheat
2.
Soft wheat
3.
General-purpose
4.
Whole wheat
General-purpose flour contains more
protein than bread flour.
1.
True
2.
False
When combined with water, what food
component(s) of wheat flour form(s)
gluten?
1.
Bran
2.
Proteins
3.
Carbohydrates
4.
Minerals
What food component(s) of wheat
flour is/are responsible for
absorbing water and giving bulk to
dough?
1.
2.
3.
4.
For
are
1.
2.
3.
4.
Enzymes
Bran
Proteins
Carbohydrates
which of the following reasons
some types of flour enriched?
To increase storage life of the
flour
To increase the dough’s
expansion qualities
To replace the food value lost
in milling
To produce fermentation
properties needed in baking
6-6.
Which of the following components
of flour is the enzyme that is
responsible for converting starch
into sugar?
1.
Diastase
2.
Protease
3.
Gliadin
4.
Glutenin
6-7.
Gluten is capable of absorbing what
percentage of its own weight in
water?
1.
50
2.
75
3.
100
4.
200
6–8.
When you are making bread, the use
of too much salt will produce which
of the following results?
1.
Accelerated fermentation
2.
Retarded fermentation
3.
A heavy baked product
4.
A coarse baked product
6-9.
When you use a liquid shortening to
prepare a dough product, which of
the following criteria must be met?
1.
The shortening must be an
emulsifier type
2.
The shortening must be
hydrogenated
3.
The liquid shortening must be
salad oil
4.
The dough must be well formed
before the oil is added
42
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