GRSC 635 FINAL EXAM QUESTIONS WITH 100% SOLVED ANSWERS SCORED A+ NEWEST UPDATE 2025

Class of wheat that is the largest crop harvested in the US each year/in Kansas? - Correct Ans-Hard Red Winter Hard Red Winter 6 Classes of Wheat - Correct Ans-Durum Hard Red Spring Soft Red Winter Hard Red Winter Hard White Soft White What are the 3 major components of a wheat kernel? - Correct Ans-Bran Germ Endosperm Major differences between flours milled from hard wheats and soft wheats - Correct Ans-Flour particle size Cell wall thickness Starch damage Ash content Quantity and strength of protein Durum flour is used for? - Correct Ans-Hearth breads, Italian style noodles, ramen noodles HW flour is used for? - Correct Ans-Noodles, flat breads, less yellow colored, less wheaty flavored SW flour is used for? - Correct Ans-Pancake mix, cookies, high ratio cakes, doughnuts, first choice for many box and bag mixes, Kelloggs products HRW flour is used for? - Correct Ans-Hamburger buns, pan breads, thin pizza crusts, tortillas SRW flour is used for? - Correct Ans-Cookies, crackers, doughnuts, cakes (Where color is not crucial) HRS flour is used for? - Correct Ans-Breads, bagels, hearth breads, pizzas Component of the wheat kernel that is most crucial to the baker? - Correct Ans-Endosperm Spelling and genus of yeast most commonly used today? - Correct Ans-Saccharomyces cerevisiae Germ characteristics - Correct Ans-2-3% of kernel 8% of total protein (lowest) High in minerals, vitamins, unsaturated fats (reason it is separated) Bran characteristics - Correct Ans-13-17% of the kernel 19% of total protein Present in whole grain flour Vitamins and minerals Endosperm characteristics - Correct Ans-80-85% of the kernel 70-75% of total protein Cell walls have arabinoxylans Low in mineral and ash content 8 types of flour - Correct Ans-- Patent - Clear - Straight grade - High gluten - Bread - Pastry - Whole wheat - Cake Clear Flour - Correct Ans-- From SRW, HRW - Used in rye breads Pentosans = - Correct Ans-Arabinoxylans = pentosans that are now further broken down into Cementing materials between the cell walls of the wheat kernel Which ingredient in frozen doughs is most greatly impacted during the freezing process? - Correct Ans-Yeast because of ice crystalization Fermentation prior to freezing is ___________? - Correct Ans-Not desirable Difference between refrigerated doughs and biscuit formulas vs. starch formulations - Correct Ans-Refrigerated and biscuit doughs have less water, fat, and sugar Type of freezing equipment that is most commonly used? - Correct Ans-Blast Freezer Blast Freezer - Correct Ans-Most cost effective Problems with dehydration and air velocity Cryogenic Freezer - Correct Ans-Lower capital cost, but higher upkeep cost Dehydration problems eliminated Types of freezing equipment: - Correct Ans-- Cryogenic - Mechanical (Blast) - Plate One non-reducing sugar? - Correct Ans-Sucrose