Wheat & Gluten

1. For the home cook, all-purpose flour can most often be used in place of bread flour or pastry flour.

• a)  True
• b)  False

2. The protein content in wheat flour will determine the amount of gluten it can develop.

• a)  True
• b)  False

3. This picture represents which part of the wheat grain?

• a)  Germ.
• b)  Endosperm/starch.
• c)  Bran.
• d)  None of the above.

4. White flour is milled from the:

• a)  endosperm.
• b)  endosperm and bran.
• c)  endosperm, bran and germ.

5. Whole wheat flour is made by grinding the whole wheat grain.

• a)  True
• b)  False

6. When using pastry flour in a cake recipe, you should mix it thoroughly and for a long time to develop gluten.

• a)  True
• b)  False

7. In the preview below, which flour would be the best for making the dough?

• a)  Bread flour.
• b)  All-purpose flour.
• c)  Pastry or cake flour.

8. Gluten is the ______ component in wheat flour.

• a)  protein
• b)  starch
• c)  bran
• d)  germ

9. Gluten, once developed, has the capability to:

• a)  be stretched.
• b)  trap air.
• c)  expand.
• d)  all of the above.

10. Whole wheat flour can replace white flour in a recipe 1:1 and achieve the same results.

• a)  True
• b)  False

11. When making a recipe that calls for pastry flour and you don’t have any, which of the two would be the best substitute?

• a)  Bread flour.
• b)  All-purpose flour.

12. Semolina is made by finely grinding the endosperm of the wheat grain.

• a)  True
• b)  False

13. Which flour has the highest protein content?

• a)  Bread flour.
• b)  Pastry flour.
• c)  All-purpose flour.

14. The element(s) that activate(s) the gluten in flour is/are:

• a)  liquid.
• b)  mixing or kneading.
• c)  both of the above.

15. Which of the following recipes would benefit most from a high-protein, high-gluten flour?

• a) 
  
• b) 
  
• c) 
  

16. Flours that contain the bran and germ should be stored in the refrigerator.

• a)  True
• b)  False

17. Which of the following recipes would benefit most from a low-protein, low-gluten flour?

• a) 
  
• b) 
  
• c) 
  

18. The protein content in pastry flour is about:

• a)  12-16%
• b)  7-9%
• c)  10-12%

19. Which flour would be most suitable when making bread?

• a) 
  
• b) 
  
• c) 
  

20. Which flour would be most suitable when making delicate pastries?

• a) 
  
• b) 
  
• c) 
  

21. Kneading is essential to developing gluten which gives bread its airy structure.

• a)  True
• b)  False

22. A wheat grain or wheat berry can be broken down into:

• a)  wheat grain, endosperm and bran.
• b)  germ, bran and endosperm.
• c)  endosperm, germ and wheat flakes.