Wheat Flour Proteins and Types
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Questions and Answers

What is gluten's primary function in wheat flour?

  • To improve the nutritional value of flour
  • To add flavor to baked goods
  • To gelatinize when moistened
  • To provide elasticity to the dough (correct)

    • Which type of flour has the highest protein content?

  • Whole wheat flour
  • Soft wheat flour
  • Durum flour (correct)
  • All-purpose flour

    • What happens to gluten when dough is over-mixed?

  • It strengthens and becomes more elastic
  • It remains unchanged
  • It forms a thicker paste
  • It weakens and breaks down (correct)

    • Which of the following statements accurately describes soft wheat?

    <p>It has a lower protein content, 8–11%</p> Signup and view all the answers

    What characterizes durum wheat?

    <p>It is translucent and used for making pasta</p> Signup and view all the answers

    Which of these factors influences the rate of enzymatic browning in fruits and vegetables?

    <p>Concentration of polyphenol oxidase (PPO)</p> Signup and view all the answers

    What is the initial product of oxidation in enzymatic browning?

    <p>Quinones</p> Signup and view all the answers

    What is the name of the brown pigment produced during enzymatic browning?

    <p>Melanin</p> Signup and view all the answers

    Enzymatic browning is primarily caused by which enzyme?

    <p>Polyphenol oxidase (PPO)</p> Signup and view all the answers

    Which of the following is NOT a factor affecting the rate of enzymatic browning?

    <p>The presence of light</p> Signup and view all the answers

    What is the optimal pH range for the activity of polyphenol oxidase (PPO)?

    <p>5-7</p> Signup and view all the answers

    Which of the following is an example of a food where enzymatic browning is desirable?

    <p>Coffee beans</p> Signup and view all the answers

    Which of the following methods effectively inhibits non-enzymatic browning in fruit and vegetable products?

    <p>Using sulphites</p> Signup and view all the answers

    Which of these measures can be categorized as a chemical method for browning control?

    <p>Using sulphites to inhibit browning</p> Signup and view all the answers

    Which of the following treatments effectively inactivates the enzyme responsible for browning in food?

    <p>Blanching</p> Signup and view all the answers

    What is the primary purpose of oxygen elimination in food preservation?

    <p>Slowing down enzymatic browning</p> Signup and view all the answers

    Which of the following is NOT an example of oxygen elimination in food preservation?

    <p>Adding heavy metal ions</p> Signup and view all the answers

    Which of the following is an example of a physical method for browning control?

    <p>Blanching</p> Signup and view all the answers

    What compound is directly responsible for the toasty flavor in products like bread?

    <p>Maltol</p> Signup and view all the answers

    Which of the following factors contributes to non-enzymatic browning in food?

    <p>High concentration of reducing sugars</p> Signup and view all the answers

    Which of the following methods is effective in controlling browning during the storage and distribution of fresh fruits and vegetables?

    <p>Refrigeration</p> Signup and view all the answers

    Which of the following food products is NOT a common example of a product that undergoes the Maillard reaction?

    <p>Jams</p> Signup and view all the answers

    What is the initial step involved in the Maillard reaction, leading to the formation of an Amadori compound?

    <p>Condensation of an amino group with a carbonyl group</p> Signup and view all the answers

    Which of the following is a reactive intermediate formed during the intermediate stage of the Maillard reaction?

    <p>3-deoxyglucosone</p> Signup and view all the answers

    What is the primary role of the Amadori compound in the Maillard reaction?

    <p>Serving as a precursor for the formation of various flavors and aromas</p> Signup and view all the answers

    Which of the following is a potential consequence of the Maillard reaction during food processing?

    <p>Formation of acrylamide</p> Signup and view all the answers

    Which amino acid is a significant contributor to acrylamide formation during the Maillard reaction?

    <p>Asparagine</p> Signup and view all the answers

    What is the main difference between caramelization and the Maillard reaction?

    <p>Caramelization involves browning of sugars, while the Maillard reaction involves browning of proteins.</p> Signup and view all the answers

    Which of the following substances is produced during the caramelization of table sugar?

    <p>Furan</p> Signup and view all the answers

    What is the primary enzyme responsible for the formation of melanosis in food products?

    <p>Polyphenols oxidase (PPO)</p> Signup and view all the answers

    In which of the following foods is enzymatic browning considered beneficial?

    <p>Dried figs</p> Signup and view all the answers

    Which reaction occurs under mild conditions and involves sugars reacting with amino acids?

    <p>Maillard reaction</p> Signup and view all the answers

    What temperature range is typically required for the caramelization process to occur?

    <p>Above 120°C</p> Signup and view all the answers

    Which of the following is a non-beneficial example of enzymatic browning?

    <p>Avocado</p> Signup and view all the answers

    What compounds give a buttery flavor during caramelization?

    <p>Diacetyl</p> Signup and view all the answers

    Which food item is least likely to undergo enzymatic browning?

    <p>Wheat flour</p> Signup and view all the answers

    Which statement accurately describes the role of ascorbic acid in preventing enzymatic browning?

    <p>It converts quinones back into phenolic compounds.</p> Signup and view all the answers

    What are sulfiting agents noted for in the context of food safety?

    <p>They can cause severe allergic reactions in certain individuals.</p> Signup and view all the answers

    What is the main function of sulfhydryl-containing amino acids like cysteine regarding browning?

    <p>To form stable-colourless compounds by reacting with quinones.</p> Signup and view all the answers

    Which of the following is NOT a method mentioned for inhibiting browning in fruits?

    <p>Using sulfur dioxide as a gas treatment.</p> Signup and view all the answers

    How does the penetration of ascorbic acid enhance its effectiveness in inhibiting browning?

    <p>It is more effective when used under vacuum or pressure.</p> Signup and view all the answers

    Which of the following substances are known for their antimicrobial properties and can be used in developing food wrapping materials?

    <p>Butylated hydroxytoluene (BHT)</p> Signup and view all the answers

    What is the primary purpose of food irradiation?

    <p>To suppress microorganisms and extend shelf life</p> Signup and view all the answers

    At which pH level does polyphenol oxidase (PPO) show optimal activity?

    <p>pH 5 - 7</p> Signup and view all the answers

    Which of the following agents is widely used to prevent browning in food?

    <p>Ascorbic acid</p> Signup and view all the answers

    Which chelating agent is known to restrain the activity of the polyphenol oxidase enzyme?

    <p>EDTA</p> Signup and view all the answers

    What are sulfites primarily used for in the food industry?

    <p>Preventing browning and controlling microbial growth</p> Signup and view all the answers

    Which of the following antioxidants is specifically studied for its anti-browning properties?

    <p>L-cysteine</p> Signup and view all the answers

    What is the function of acidifying agents in food preservation?

    <p>To maintain desired pH and inhibit browning</p> Signup and view all the answers

    Signup and view all the answers

    Study Notes

    Wheat Flour Proteins

    • Gluten is the principle protein in wheat flour.
    • Gluten forms elastic dough when moistened and worked.
    • Linkages form between protein molecules during this process.
    • Dough kneading increases linkage formation, creating stronger dough.
    • Over-mixing weakens gluten.
    • Wheat starch gelatinizes when moistened to form paste-like material.
    • Gluten does not gelatinize.

    Wheat Grain Types

    • Hard wheat has medium to high protein content (10-14%).
    • Hard wheat has stronger gluten, with gliadin and glutenin.
    • Soft wheat has lower protein content (8-11%).
    • Soft wheat has weaker gluten.
    • Durum wheat is very hard, translucent, and light-colored.
    • Durum wheat is used for semolina flour (pasta).

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    Description

    Explore the essential proteins in wheat flour and discover the different types of wheat grains. This quiz covers the characteristics of gluten, the impact of kneading, and the protein content in various wheat types. Test your knowledge on these fundamental components of baking and cooking.

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