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Jean Inman domain 1 part 2, Questions with 100% correct answers _ verified _ latest update 2024
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Jean Inman domain 1 part 2, Questions with 100% correct answers _ verified _ latest update 2024

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  • June 16, 2024
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Jean Inman domain 1 part 2
graham, whole wheat flour - ✅✅-entire grain, use freshly ground, spoils quick due
to fat in germ

bread (hard wheat) flour - ✅✅-strong gluten, 11.8% protein (MOST PROTEIN ***)
all purpose (blend of hard and soft wheat) - ✅✅-less gluten; 10.5 % protein

pastry flour (soft wheat) - ✅✅-weaker gluten, 7.9% protein

cake flour (soft wheat) - ✅✅-least and weakest gluten, more starch 7.5% protein
*** LEAST PROTEIN, use if pastry not available for cake due to similar protein
content

✅✅-thiamin, riboflavin, niacin, iron, folic acid
flour is enriched with -

instant blending or agglomerated flour = - ✅✅-no pre-sifting needed

self-rising = - ✅✅-baking powder, flour and salt

alimentary pastes (2) - ✅✅-durum wheat, noodles

durum wheat - ✅✅-high in gluten (used for pasta because so high in gluten)

noodles contain - ✅✅-egg yolk or egg solids

rice, supposed to cook in what - ✅✅-water in the amount that will be absorbed
when cooking

why would you not cook rice in excess water - ✅✅-vitamins will be lost if drained
water or excess water

rice cooking water amy - ✅✅-1 cup rice to 2 cups water
gluten - ✅✅-elastic properties, holds in leavening agent, framework,
gluten made from - ✅✅-gliadin and glutenin through hydration and mixing

yellow color of flour due to - ✅✅-carotenoids

flour turns white due to - ✅✅-oxidation during storage

if oxidation agent is added to flour its called - ✅✅-bleached

, ✅✅-capacity to retain leavening
strength of flour refers to -

strength depends on - ✅✅-quality of gluten (aka stronger gluten = better quality)

adding bran to flour does what to the end product - ✅✅-decreases volume

how do you compensate for bran - ✅✅-add more flour and liquid

liquids do what when mixed with flour (3) - ✅✅-hydrate gluten to start development
starts action of leavening agent
dissolves sugar/salt and gelatinizes starch

three categories of leavening agents -✅✅-steam, air, co2
steams function as a leavening agent - ✅✅-expands the hollow shell formed by
flour and egg

what is required for steam as a leavening agent - ✅✅-a hot oven to raise the liquid
to boiling quickly

examples of things leavened by steam - ✅✅-popovers, creampuffs
air as a leavening agent - ✅✅-expands when heated before proteins coagulate
and retain it

ways to incorporate air -✅✅-beat, sift, fold, cream
examples of air leavened products - ✅✅-angel cake, sponge cake

co2 types of leavening - ✅✅-yeast on sugar (co2 and alcohol)
acid on baking soda
baking powder

acids used with baking soda (3) - ✅✅-sour milk, cream of tartar, molasses
baking powder contains - ✅✅-baking soda, a dry acid, and cornstarch
what does baking soda do in baking powder? - ✅✅-provides carbon dioxide

what does a dry acid do in baking powder? - ✅✅-reacts with soda to release co2

what does cornstarch do in baking powder? - ✅✅-keeps contents dry

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