Terms
Nutrients
Types of Grains
Types of Flours & 1 Random
Types and Functions
100
Adding nutrients usually B Vitamins, to bread or flour
What is Enriched?
100
Starch for energy 3/4 of most grains are starch
What are Carbohydrates?
100
The most widely used and most nutritious grain
What is Wheat?
100
Contains all the nutrients of wheat is coarse and dark brown in color
What is Whole Wheat Flour?
100
Uses baking soda or baking powder to cause them to rise
What are Quick Breads?
200
Replacing nutrients lost during processing
What is Restored?
200
The bran, or outer covering, is a concentrated source of fiber
What is Fiber?
200
70% of this is grown in the US
What is Corn?
200
Blend of hard and soft wheat flours and is generally good for any cooking purpose
What is All-purpose Four?
200
Uses yeast to rise
What are Yeast Breads?
300
when nutrients are forced into the rice grain
What is Converted?
300
B, Niacin, Riboflavin, and Thiamin
What are Vitamins?
300
90% of this is grown in the orient
What is Rice?
300
All-purpose flour with salt, baking powder and sometimes baking soda added
What is Self-Rising Flour?
300
Provides nutrition and gluten
What is Flour?
400
Elastic substance that is formed with liquid and flour that gives form to baked goods
What is Gluten?
400
Phosphorus for Strong Bones and Teeth
What are Minerals?
400
Most commonly used for breakfast cereals
What are Oats?
400
Lower in gluten, less nutritious; additional processing makes it more costly
What is Cake Flour?
400
Leavening agent (really this should be a 10 pointer)
What is Yeast?
500
Time dough is left to rise; permits carbon dioxide to develop in yeast dough causing them to double in bulk
What is Proofing?
500
Found in grains in an incomplete form, lacking amino acids
What is Protein?
500
Mainly for pancake flour
What is Buckwheat?
500
Outside covering, high in fiber
What is Bran?
500
Delays the growth of the yeast
What is Salt?
M
e
n
u