All About Wheat Flour
This part of the wheat kernel is highest in fibre.
What is Bran?
This type of malt helps yeast fermentation.
What is Diastatic (malt)?
A lack of this protein causes 100% rye flour breads to be dense and heavy.
What is Glutenin?
These 2 proteins form the gluten network when mixed with water. (2 answers required)
What are Glutenin and Gliadin?
This grain is high in gluten proteins but does not form a gluten network.
What are Oats?
The name for a trademark of an invention or the highest grade of flour.
What is Patent?
The temperature range, in Celcius, where yeast grows best.
What is 20 to 32 degrees Celcius?
This type of rye flour is milled as a straight flour.
What is Medium rye?
The name of the high protein flour and its wheat, that is used to make pasta.
What is Durum?
The result of adding too much salt to yeast doughs. (2 answers required)
What are Fermentation and Proofing are Slowed?
The range of protein content for the type of flour that is used to make chiffons. (2 answers required)
What are 8-11% (protein content) and Cake and/or Pastry flours?
The amount of fresh yeast needed to replace 45g of instant yeast.
What is 135g (of fresh yeast)?
Dark rye is milled like this type of wheat flour.
What is Clear flour?
The category of proteins that yeast needs to begin fermentation and the 2 common names of this protein found in wheat.
What are Enzymes, and Amylase and Diastase?
This grain does not have gluten proteins and is ground into different grades of meal.
What is Corn?
A measure of the amount of minerals that are derived from these 2 portions of the wheat kernel. (2 answers required)
What are Ash Content and the Bran and Endosperm?
This type of yeast is best to make sweet dough products because of this property of sugar. (2 answers required)
What are Osmotolerant (yeast) and Hygroscopic?
Rye flour contains ______ more of these sticky proteins than wheat flour. (2 answers required)
What are 4X more Pentosan Gums?
Variations in flour absorption rates are due to this.
What is Protein content?
The 2 main functions of salt in straight doughs. (2 answers required)
What are Strengthen Gluten Structure and Inhibit Yeast Growth?
The 2 names for the highest grade of patent flour and the % range of endosperm it comes from. (3 answers required)
What are Fancy (patent) and Extra Short (patent) and 40-60% (of the endosperm)?
The best practice procedure to ensure even distribution of fresh yeast while mixing dough.
What is softening the yeast in 2X its weight in warm water (38 degrees Celcius)?
A rye blend is made up of these 2 type of flours and their quantity ranges. (4 answers required)
What are 25-40% Rye flour and 60-75% Strong/Hard Wheat flour?
The majority of endosperm is made up of this substance and in this quantity range. (2 answers required)
What is Starch and 68-76%?
The names of the 3 most important starches commonly used in the bakeshop. (3 answers required)
What are Cornstarch, Waxy Maize and Instant Starches?