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Questions and Answers
What is the main difference between hard and soft wheats?
What is the main difference between hard and soft wheats?
- Soft wheats have more glutenin and gliadin
- Hard wheats have more glutenin and gliadin (correct)
- Soft wheats have less protein than hard wheats
- Hard wheats have less protein than soft wheats
What is the protein content range of pastry flour?
What is the protein content range of pastry flour?
- 6-8%
- 7-9.5% (correct)
- 11.5-14%
- 9.5-12%
Which flour is used for pasta and noodles?
Which flour is used for pasta and noodles?
- Cake flour
- Durum flour (correct)
- Whole wheat flour
- Bread flour
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Study Notes
- Hard wheats have more glutenin and gliadin and are used for strong flours
- Soft wheats are used for weak flours in pastries, cakes, and cookies
- Bread flour is made from hard wheat with 11.5-14% protein
- All-purpose flour is a blend of hard and soft wheat with 9.5-12% protein
- Pastry flour is low gluten with 7-9.5% protein and used for pie dough and some cookies
- Cake flour is made of soft wheat with 6-8% protein
- Whole wheat flour is milled from the entire wheat kernel with 13-14% protein and used for bread
- Durum flour is made from the endosperm of durum wheat with 12-15% protein and used for pasta and noodles
- Self-rising flour has baking powder and/or salt added
- Bran flour has bran flakes added.
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