Chapter 4.1
Authored by Yin Leng Kua
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University
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9 questions
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1.
OPEN ENDED QUESTION
2 mins • 2 pts
What is the major component in wheat flour?
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2.
OPEN ENDED QUESTION
3 mins • 5 pts
Briefly describe the formation of gluten during dough formation.
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3.
OPEN ENDED QUESTION
2 mins • 2 pts
What is the major component in pericarp / bran?
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4.
OPEN ENDED QUESTION
2 mins • 2 pts
What is the major component in endosperm?
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5.
MULTIPLE CHOICE QUESTION
2 mins • 3 pts
Choose the sequence of wheat flour processing.
cleaning - screening - tempering - milling - sieving
cleaning - screening - drying - milling - sieving
cleaning - screening - steeping - milling - sieving
cleaning - screening - refining - milling - sieving
6.
OPEN ENDED QUESTION
2 mins • 2 pts
Name one gluten-free flour.
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7.
MULTIPLE CHOICE QUESTION
45 sec • 2 pts
The lower the oil content, the longer the shelf life.
True
False
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