Baking Ingredients: Wheat, Sweeteners, and Fats

Questions and Answers

The hard outer covering of wheat kernels and other grains is called bran.

True

Strong flour is made from wheat with a high protein content.

True

Cake flour is usually weaker than pastry flour.

True

Rye blend is a mixture of various grades of rye flour.

False Signup and view all the answers

Bread flour stays in a lump when squeezed in the hand, but cake flour does not.

False Signup and view all the answers

Not all sugars have the same degree of sweetness.

True Signup and view all the answers

Invert sugar is a complex sugar that is formed when maltose and sucrose are combined with certain enzymes.

False Signup and view all the answers

High-protein wheat flour absorbs less water than low-protein wheat flour.

False Signup and view all the answers

An emulsion is formed when a solid ingredient dissolves in a liquid.

False Signup and view all the answers

Emulsified shortening is usually softer in texture than regular shortening.

True Signup and view all the answers

You can use either butter or shortening to make cookie dough, but you should never mix these two fats together or use both of them in the same dough.

False Signup and view all the answers

Margarine contains 10 to 15% water.

True Signup and view all the answers

Cultured buttermilk is milk that has been made sour by adding bacteria to it.

True Signup and view all the answers

If you substitute buttermilk for regular milk in a recipe for muffins, you must increase the quantity of baking powder.

False Signup and view all the answers

Egg whites act as tenderizers in baked goods.

False Signup and view all the answers

High-extraction flour is likely to be darker in color than low-extraction flour.

True Signup and view all the answers

If a bread formula calls for 1 ounce of instant dry yeast, you could substitute 2 ounces of compressed yeast.

False Signup and view all the answers

Baking ammonia is a chemical leavener used in such products as cream puffs, pound cakes, and sponge cakes.

False Signup and view all the answers

Cocoa is the same as bitter chocolate except that it contains less fat.

True Signup and view all the answers

Which of the following flours is the strongest?

Patent bread flour Signup and view all the answers

Clear flour is normally used to make which of the following baked goods:

Rye bread Signup and view all the answers

Which of the following starches is used to thicken pie fillings that are to be frozen?

Waxy maize Signup and view all the answers

Which of the following is not a function of sugar in baked goods?

To create firmness or structure Signup and view all the answers

The starchy interior of the wheat grain is called the _________.

endosperm Signup and view all the answers

Which of the following may be used by bakers to make clear syrups?

Coarse granulated sugar Signup and view all the answers

Which of the following sugars is most often used to make cake batters and cookie doughs?

Fine granulated sugar Signup and view all the answers

Invert sugar has which of the following properties?

All of the above Signup and view all the answers

Diastase is:

All of the above Signup and view all the answers

Which of the following is not a function of fat in baked goods?

To provide structure Signup and view all the answers

High-ratio shortening is another name for:

Regular shortening Signup and view all the answers

A suitable fat to use for pie crusts is:

All of the above Signup and view all the answers

Fresh whole milk contains about:

3 1/2% butterfat Signup and view all the answers

Which of the following is not a function of whole eggs in baked goods?

Reacting with baking soda to provide leavening Signup and view all the answers

Yeast is killed at a temperature of:

140°F (60°C) Signup and view all the answers

You can use baking soda as a leavening agent if the formula also contains:

Buttermilk Signup and view all the answers

Beating fat and sugar together to incorporate small bubbles of air is called?

Creaming Signup and view all the answers

Salt is used in bread making because it:

All of the above Signup and view all the answers

Osmotolerant yeast is best used for:

Sweet roll dough Signup and view all the answers

Which of the following has the highest cocoa content?

Bittersweet chocolate Signup and view all the answers

Which of the following wheat varieties has the lowest protein content?

Soft winter wheat Signup and view all the answers

The outer portion of the wheat endosperm _______ than the inner portion.

all of the above Signup and view all the answers

The protein content of white wheat flours ranges from ______.

6% to 18% Signup and view all the answers

The mineral content of flour is expressed in the term __________.

ash Signup and view all the answers

Study Notes

Wheat and Flour

Bran is the hard outer layer of wheat kernels and other grains.
Strong flour is derived from high-protein wheat, providing better gluten development.
Cake flour is designed to be weaker than pastry flour, making it suitable for soft-textured baked goods.
High-extraction flour tends to be darker due to the inclusion of more bran and germ.

Sweeteners

Not all sugars share the same level of sweetness; they vary significantly.
Invert sugar, sweeter than sucrose, retains moisture in baked goods and crystallizes less easily.
Fine granulated sugar is commonly used for cake batters and cookie doughs.
Coarse granulated sugar can be used by bakers to produce clear syrups.

Fats and Dairy

Emulsified shortening has a softer texture compared to regular shortening.
Both butter and shortening can be used for cookie dough; combining them is acceptable for recipes.
Margarine consists of 10-15% water; it's often used as a substitute for butter.
Fresh whole milk contains approximately 3.5% butterfat, impacting its use in recipes.

Eggs and Leavening

While eggs add moisture and emulsify fats, they do not react with baking soda for leavening.
Yeast dies at 140°F (60°C), an important temperature consideration in baking.
Baking soda functions as a leavening agent when combined with an acidic component like buttermilk.

Baking Techniques and Ingredients

Creaming involves beating fat and sugar together to introduce air, creating a light texture in baked goods.
Salt enhances flavor, strengthens gluten, and regulates yeast fermentation in bread making.
Osmotolerant yeast is ideal for sweet doughs because it can tolerate higher sugar concentrations.

Starch and Cocoa

Waxy maize starch is preferred for thickening frozen pie fillings due to its unique properties.
Cocoa powder, lower in fat than bitter chocolate, retains rich flavor but alters the fat content in recipes.
Bittersweet chocolate is characterized by the highest cocoa content among chocolate types.

Miscellaneous

The starchy part of wheat grain, known as the endosperm, comprises the bulk of flour.
White wheat flours have a protein content ranging from 6% to 18%, influencing their baking performance.
The mineral content of flour is measured in ash, indicating its nutrient quality and refining level.

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Description

This quiz focuses on the essential ingredients used in baking, including various types of flour, sweeteners, and fats. Test your knowledge on how these components influence the texture and flavor of baked goods. Ideal for baking enthusiasts and culinary students.

Baking Ingredients: Wheat, Sweeteners, and Fats

Questions and Answers

The hard outer covering of wheat kernels and other grains is called bran.

Strong flour is made from wheat with a high protein content.

Cake flour is usually weaker than pastry flour.

Rye blend is a mixture of various grades of rye flour.

Bread flour stays in a lump when squeezed in the hand, but cake flour does not.

Not all sugars have the same degree of sweetness.

Invert sugar is a complex sugar that is formed when maltose and sucrose are combined with certain enzymes.

High-protein wheat flour absorbs less water than low-protein wheat flour.

An emulsion is formed when a solid ingredient dissolves in a liquid.

Emulsified shortening is usually softer in texture than regular shortening.

You can use either butter or shortening to make cookie dough, but you should never mix these two fats together or use both of them in the same dough.

Margarine contains 10 to 15% water.

Cultured buttermilk is milk that has been made sour by adding bacteria to it.

If you substitute buttermilk for regular milk in a recipe for muffins, you must increase the quantity of baking powder.

Egg whites act as tenderizers in baked goods.

High-extraction flour is likely to be darker in color than low-extraction flour.

If a bread formula calls for 1 ounce of instant dry yeast, you could substitute 2 ounces of compressed yeast.

Baking ammonia is a chemical leavener used in such products as cream puffs, pound cakes, and sponge cakes.

Cocoa is the same as bitter chocolate except that it contains less fat.

Which of the following flours is the strongest?

Clear flour is normally used to make which of the following baked goods:

Which of the following starches is used to thicken pie fillings that are to be frozen?

Which of the following is not a function of sugar in baked goods?

The starchy interior of the wheat grain is called the _________.

Which of the following may be used by bakers to make clear syrups?

Which of the following sugars is most often used to make cake batters and cookie doughs?

Invert sugar has which of the following properties?

Diastase is:

Which of the following is not a function of fat in baked goods?

High-ratio shortening is another name for:

A suitable fat to use for pie crusts is:

Fresh whole milk contains about:

Which of the following is not a function of whole eggs in baked goods?

Yeast is killed at a temperature of:

You can use baking soda as a leavening agent if the formula also contains:

Beating fat and sugar together to incorporate small bubbles of air is called?

Salt is used in bread making because it:

Osmotolerant yeast is best used for:

Which of the following has the highest cocoa content?

Which of the following wheat varieties has the lowest protein content?

The outer portion of the wheat endosperm _______ than the inner portion.

The protein content of white wheat flours ranges from ______.

The mineral content of flour is expressed in the term __________.

Study Notes

Wheat and Flour

Sweeteners

Fats and Dairy

Eggs and Leavening

Baking Techniques and Ingredients

Starch and Cocoa

Miscellaneous

Studying That Suits You

Description

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