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GRSC 635 Approved final Exam Questions/Answers Graded A+ 2025/2026

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GRSC 635 Approved final Exam Questions/Answers Graded A+ 2025/2026 Major differences between flours milled from hard wheats and soft wheats - Flour particle size Cell wall thickness Starch damage Ash content Quantity and strength of protein Durum flour is used for? - Hearth breads, Italian style noodles, ramen noodles HW flour is used for? - Noodles, flat breads, less yellow colored, less wheaty flavored SW flour is used for? - Pancake mix, cookies, high ratio cakes, doughnuts, first choice for many box and bag mixes, Kelloggs products

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GRSC 635 Approved final Exam Questions/Answers Graded A+ 2025/2026
Major differences between flours milled from hard wheats and soft wheats -
Flour particle size
Cell wall thickness
Starch damage
Ash content
Quantity and strength of protein

Durum flour is used for? - Hearth breads, Italian style noodles, ramen
noodles

HW flour is used for? - Noodles, flat breads, less yellow colored, less
wheaty flavored

SW flour is used for? - Pancake mix, cookies, high ratio cakes, doughnuts,
first choice for many box and bag mixes, Kelloggs products

HRW flour is used for? - Hamburger buns, pan breads, thin pizza crusts,
tortillas

SRW flour is used for? - Cookies, crackers, doughnuts, cakes (Where color
is not crucial)

HRS flour is used for? - Breads, bagels, hearth breads, pizzas

Component of the wheat kernel that is most crucial to the baker? -
Endosperm

Spelling and genus of yeast most commonly used today? - Saccharomyces
cerevisiae

Germ characteristics - 2-3% of kernel
8% of total protein (lowest)
High in minerals, vitamins, unsaturated fats (reason it is separated)

Bran characteristics - 13-17% of the kernel
19% of total protein
Present in whole grain flour
Vitamins and minerals

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