Flour Science

1.       Which of the following is NOT affected by the amount of protein in the flour?

• Absorption

• Bread Volume

• Dough Stability

• Staling

Hard flours usually have _____ protein content.

• high

• low

• moderate

• no

Which evolutionary characteristic enabled humans to harvest the wheat grains?

• dispersion of ripe seed

• non-shattering seed

• sturdier seed coat

• increased grain size

All of these are major wheat supporting countries except:

• United States

• Argentina

• Russia

• Australia

What is the hard wheat used primarily for the production of spaghetti and other pastas?

• Hard red spring

• Hard red winter

• Durum

• Hard white

Greater flour absorption means:

• greater yield

• improved crumb structure

• greater volume

• all of the above

Whole wheat flours become rancid easily because of the presence of

• lipids

• fibers

• enzymes

• dark flour

It refers to the amount of flour milled from a given amount of grain.

• flour strength

• flour improver

• flour extraction

• none of the above

Which among the flour composition is mainly responsible for the bread's crumb structure through absorbing water and swelling to retain the water absorbed?

• protein

• starch

• lipids

• fiber

Which type of milled flour is best for the application of yeast-raised breads, sweet dough, loaf breads, Fench & Swiss breads, etc.?

• Hard Flour

• Soft Flour

• Cake Flour

• All-Purpose Flour