CERTIFIED JOURNEY BAKER CHAPTERS 1-4
REVIWED QUESTIONS WITH CORRECTLY
VERIFIED ANSWERS
Three classifications of flour - Correct Answers --Bread
-cake
-pastry
Flour - Correct Answers --Flour is the single most important and most basic ingredient in bread
making.
- Flour provides the structure or framework of the baked good.
-Bread flours are derived from hard wheats because of the protein content and protein quality
which hard wheats possess
- the higher the protein the "stronger" the flour.
-Protein content for bread flour is usually between 11%-13%.
-The proteins in flour hydrate when mixed with water to form gluten, which is responsible for
the gas retention in yeast leavened baked goods.
-The wheat starch also plays an important role in providing structure through its gelatinization
process
-At the retail and in-store bakery level there are three general classifications of flour; bread,
cake and pastry.
,-Flour can also be described as patent, straight grade and clear.
Patent flour - Correct Answers --made from the center portion of the endosperm.
-Patent flour is classified in five categories, depending on the amount of straight flour it obtains.
-Extra short or fancy and first patent flours are made from soft wheat and are used for cake
flours.
Straight grade flour - Correct Answers --milled from the entire endosperm.
-It contains some particles of bran and germ particles that are not easily separated from the
endosperm.
-It is generally darker in color due to higher ash content which is reflected in the higher protein
content.
-As protein goes up so does ash.
-Straight grade flour is less costly than patent and is used where crumb color is not a significant
contribution to product quality.
Clear Flour - Correct Answers --has a protein content ranging between 13.5 to 15.5%
-is used in rye and pumpernickel type breads as a carrier flour with the rye flour.
-It is considered the lowest quality grade flour.
,-Milled from the outer part of the endosperm
-it is high in bran, ash and protein.
-While it is high in protein, it has a weaker gluten structure than patent flour.
Commercial grades of flour - Correct Answers --Patent
-Clear
-Straight Grade
Types of Wheat Flour - Correct Answers --Bread Flour
-High-Gluten Flour
-Cake Flour
-Pastry Flour
-Whole Wheat Flour
Bread Flour - Correct Answers --with a protein content of 11.5-13.5 percent protein
-is produced from wither spring or winter wheat.
, -ItBformsBaBgoodBqualityBgluten,BmakingBitBtheBstandardBchoiceBforBmostBbakersBinByeast-
raisedBbreadBproducts.
HighBGlutenBFlourB-BCorrectBAnswersB--proteinBcontentBofB13.5%-14.5%B
-inBmostBeveryBcase,BproducedBfromBspringBwheat
-isBusedBalmostBexclusivelyBinBhardBrollsBandBhearthBbreads.B
-ItBmayBalsoBbeBfoundBinBsomeBspecialtyBbreadsBofBhighBfiberBcontentB
-aBcarrierBflourBtoBbolsterBtheBstructureBofBtheBbasicBflourBinBtheBformula.B
-ItBisBaBmuchBdarkerBshadeBthanBtheBstraightBgradeBflour
CakeBFlourB-BCorrectBAnswersB--aBproteinBcontentBofB6%-8%
-
yieldsBglutenBwhichBdoesBnotBdevelopBaBsignificantBamountBofBtoughnessBduringBtheBmixingBproce
ss.B
-dueBtoBtheBlowerBcontentBofBgluten,BproducesBaBtenderBcrumbBstructure.B
-CakeBflourBshouldBbeBusedBforBangelBfood,Bchiffon,Blayer,BpoundBandBspongeBcakes.B
-ItBisBtypicallyBbleached.B
REVIWED QUESTIONS WITH CORRECTLY
VERIFIED ANSWERS
Three classifications of flour - Correct Answers --Bread
-cake
-pastry
Flour - Correct Answers --Flour is the single most important and most basic ingredient in bread
making.
- Flour provides the structure or framework of the baked good.
-Bread flours are derived from hard wheats because of the protein content and protein quality
which hard wheats possess
- the higher the protein the "stronger" the flour.
-Protein content for bread flour is usually between 11%-13%.
-The proteins in flour hydrate when mixed with water to form gluten, which is responsible for
the gas retention in yeast leavened baked goods.
-The wheat starch also plays an important role in providing structure through its gelatinization
process
-At the retail and in-store bakery level there are three general classifications of flour; bread,
cake and pastry.
,-Flour can also be described as patent, straight grade and clear.
Patent flour - Correct Answers --made from the center portion of the endosperm.
-Patent flour is classified in five categories, depending on the amount of straight flour it obtains.
-Extra short or fancy and first patent flours are made from soft wheat and are used for cake
flours.
Straight grade flour - Correct Answers --milled from the entire endosperm.
-It contains some particles of bran and germ particles that are not easily separated from the
endosperm.
-It is generally darker in color due to higher ash content which is reflected in the higher protein
content.
-As protein goes up so does ash.
-Straight grade flour is less costly than patent and is used where crumb color is not a significant
contribution to product quality.
Clear Flour - Correct Answers --has a protein content ranging between 13.5 to 15.5%
-is used in rye and pumpernickel type breads as a carrier flour with the rye flour.
-It is considered the lowest quality grade flour.
,-Milled from the outer part of the endosperm
-it is high in bran, ash and protein.
-While it is high in protein, it has a weaker gluten structure than patent flour.
Commercial grades of flour - Correct Answers --Patent
-Clear
-Straight Grade
Types of Wheat Flour - Correct Answers --Bread Flour
-High-Gluten Flour
-Cake Flour
-Pastry Flour
-Whole Wheat Flour
Bread Flour - Correct Answers --with a protein content of 11.5-13.5 percent protein
-is produced from wither spring or winter wheat.
, -ItBformsBaBgoodBqualityBgluten,BmakingBitBtheBstandardBchoiceBforBmostBbakersBinByeast-
raisedBbreadBproducts.
HighBGlutenBFlourB-BCorrectBAnswersB--proteinBcontentBofB13.5%-14.5%B
-inBmostBeveryBcase,BproducedBfromBspringBwheat
-isBusedBalmostBexclusivelyBinBhardBrollsBandBhearthBbreads.B
-ItBmayBalsoBbeBfoundBinBsomeBspecialtyBbreadsBofBhighBfiberBcontentB
-aBcarrierBflourBtoBbolsterBtheBstructureBofBtheBbasicBflourBinBtheBformula.B
-ItBisBaBmuchBdarkerBshadeBthanBtheBstraightBgradeBflour
CakeBFlourB-BCorrectBAnswersB--aBproteinBcontentBofB6%-8%
-
yieldsBglutenBwhichBdoesBnotBdevelopBaBsignificantBamountBofBtoughnessBduringBtheBmixingBproce
ss.B
-dueBtoBtheBlowerBcontentBofBgluten,BproducesBaBtenderBcrumbBstructure.B
-CakeBflourBshouldBbeBusedBforBangelBfood,Bchiffon,Blayer,BpoundBandBspongeBcakes.B
-ItBisBtypicallyBbleached.B
