GRSC 635 FINAL EXAM QUESTIONS WITH 100% SOLVED ANSWERS SCOR
A+/NEWEST UPDATE
Study online at https://quizlet.com/_h7723p
1. Class of wheat that is the Hard Red Winter
largest crop harvested in the Hard Red Winter
US each year/in Kansas?
2. 6 Classes of Wheat Durum
Hard Red Spring
Soft Red Winter
Hard Red Winter
Hard White
Soft White
3. What are the 3 major compo- Bran
nents of a wheat kernel? Germ
Endosperm
4. Major differences between Flour particle size
flours milled from hard Cell wall thickness
wheats and soft wheats Starch damage
Ash content
Quantity and strength of protein
5. Durum flour is used for? Hearth breads, Italian style noodles, ramen noodles
6. HW flour is used for? Noodles, flat breads, less yellow colored, less wheaty flavored
7. SW flour is used for? Pancake mix, cookies, high ratio cakes, doughnuts, first choice for
many box and bag mixes, Kelloggs products
8. HRW flour is used for? Hamburger buns, pan breads, thin pizza crusts, tortillas
9. SRW flour is used for? Cookies, crackers, doughnuts, cakes (Where color is not crucial)
10. HRS flour is used for? Breads, bagels, hearth breads, pizzas
1/6
, GRSC 635 FINAL EXAM QUESTIONS WITH 100% SOLVED ANSWERS SCOR
A+/NEWEST UPDATE
Study online at https://quizlet.com/_h7723p
11. Component of the wheat Endosperm
kernel that is most crucial to
the baker?
12. Spelling and genus of yeast Saccharomyces cerevisiae
most commonly used today?
13. Germ characteristics 2-3% of kernel
8% of total protein (lowest)
High in minerals, vitamins, unsaturated fats (reason it is separat-
ed)
14. Bran characteristics 13-17% of the kernel
19% of total protein
Present in whole grain flour
Vitamins and minerals
15. Endosperm characteristics 80-85% of the kernel
70-75% of total protein
Cell walls have arabinoxylans
Low in mineral and ash content
16. 8 types of flour - Patent
- Clear
- Straight grade
- High gluten
- Bread
- Pastry
- Whole wheat
- Cake
17. Clear Flour
2/6
A+/NEWEST UPDATE
Study online at https://quizlet.com/_h7723p
1. Class of wheat that is the Hard Red Winter
largest crop harvested in the Hard Red Winter
US each year/in Kansas?
2. 6 Classes of Wheat Durum
Hard Red Spring
Soft Red Winter
Hard Red Winter
Hard White
Soft White
3. What are the 3 major compo- Bran
nents of a wheat kernel? Germ
Endosperm
4. Major differences between Flour particle size
flours milled from hard Cell wall thickness
wheats and soft wheats Starch damage
Ash content
Quantity and strength of protein
5. Durum flour is used for? Hearth breads, Italian style noodles, ramen noodles
6. HW flour is used for? Noodles, flat breads, less yellow colored, less wheaty flavored
7. SW flour is used for? Pancake mix, cookies, high ratio cakes, doughnuts, first choice for
many box and bag mixes, Kelloggs products
8. HRW flour is used for? Hamburger buns, pan breads, thin pizza crusts, tortillas
9. SRW flour is used for? Cookies, crackers, doughnuts, cakes (Where color is not crucial)
10. HRS flour is used for? Breads, bagels, hearth breads, pizzas
1/6
, GRSC 635 FINAL EXAM QUESTIONS WITH 100% SOLVED ANSWERS SCOR
A+/NEWEST UPDATE
Study online at https://quizlet.com/_h7723p
11. Component of the wheat Endosperm
kernel that is most crucial to
the baker?
12. Spelling and genus of yeast Saccharomyces cerevisiae
most commonly used today?
13. Germ characteristics 2-3% of kernel
8% of total protein (lowest)
High in minerals, vitamins, unsaturated fats (reason it is separat-
ed)
14. Bran characteristics 13-17% of the kernel
19% of total protein
Present in whole grain flour
Vitamins and minerals
15. Endosperm characteristics 80-85% of the kernel
70-75% of total protein
Cell walls have arabinoxylans
Low in mineral and ash content
16. 8 types of flour - Patent
- Clear
- Straight grade
- High gluten
- Bread
- Pastry
- Whole wheat
- Cake
17. Clear Flour
2/6
