AIB Science Exam 1 UPDATED ACTUAL
Exam Questions and CORRECT Answers
Germ - CORRECT ANSWER - 2.5% of kernel. High in NGF Protein (enzymes), fat &
ash. High fat content can quicken rancidity in WW flours
Bran - CORRECT ANSWER - 14.5% of kernel. High in cellulose, AX, ash, fiber & NGF
proteins. Some vitamins & minerals. Reduces quality of white flour
Endosperm - CORRECT ANSWER - 83% of kernel. Contains starches and Gluten
forming protein. High in AX. Low in vitamins & minerals
Aleurone - CORRECT ANSWER - The outermost layer of endosperm; high in proteins,
ash and phytonutrients; generally removed with the bran. High in vitamins & minerals
Why is aleurone important to bakers? - CORRECT ANSWER - Does not contain GF
protein. High in Phytonutrients and Phytochemicals
List 4 major differences between flours produced from hard and soft wheats. - CORRECT
ANSWER - 1. Absorption % - Hard > Soft
2. Mix Tolerance - Hard > Soft
3. Protein % - Hard > Soft
4. Shelf Life - Hard > Soft
Explain why a baker might want to know if his WW flour (but not refined flour) came from Red
WW or White WW. - CORRECT ANSWER - Red WW flour can affect the color and taste
of the finished product. Giving it a more bitter taste.
What is the biggest difference between flours milled from hard spring and hard winter wheats? -
CORRECT ANSWER - Hard spring wheats are planted in the spring and harvested in late
, summer. Hard winter wheats are planted in the fall and harvested in early summer. Hard spring
wheats are generally higher in protein than winter wheats.
Hard wheats - CORRECT ANSWER - Wheats that have been developed to be high in
protein and th have strong gluten-forming proteins; physically hard endosperm
NGF Proteins - CORRECT ANSWER - Numerous proteins that cannot interact when
mixed with water to form strands that are both elastic and extensible. Enzymes and other
structural proteins.
Spring wheats - CORRECT ANSWER - Wheats that are planted in the spring and
harvested in late summer; generally high in protein in hard wheats
Winter wheats - CORRECT ANSWER - Wheats that are planted in the fall, start to grow,
then become dormant over the winter; harvested in early summer.
Gluten Forming Proteins - CORRECT ANSWER - Combination of proteins that interact
when mixed with water, forming strands that are both elastic and extensible.
Soft Wheats - CORRECT ANSWER - Wheats that have been developed to be low in
protein and to have weak gluten-forming proteins; physically soft endosperm
Hardness - CORRECT ANSWER - A mechanical or physical "texture" difference between
wheats, dependent upon the tightness of the starch/protein bonds; tested by grinding or biting.
What does "flour extraction" means? Define the term and describe one difference you would
expect between 80% and 70% extraction flours (from the same wheat blend) - CORRECT
ANSWER - Flour extraction is the % of the wheat kernel that is included in the final flour
grade. An 80% extraction flour would be higher in protein (GF & NGF), ash, bran, AX than a
70% extraction.
Exam Questions and CORRECT Answers
Germ - CORRECT ANSWER - 2.5% of kernel. High in NGF Protein (enzymes), fat &
ash. High fat content can quicken rancidity in WW flours
Bran - CORRECT ANSWER - 14.5% of kernel. High in cellulose, AX, ash, fiber & NGF
proteins. Some vitamins & minerals. Reduces quality of white flour
Endosperm - CORRECT ANSWER - 83% of kernel. Contains starches and Gluten
forming protein. High in AX. Low in vitamins & minerals
Aleurone - CORRECT ANSWER - The outermost layer of endosperm; high in proteins,
ash and phytonutrients; generally removed with the bran. High in vitamins & minerals
Why is aleurone important to bakers? - CORRECT ANSWER - Does not contain GF
protein. High in Phytonutrients and Phytochemicals
List 4 major differences between flours produced from hard and soft wheats. - CORRECT
ANSWER - 1. Absorption % - Hard > Soft
2. Mix Tolerance - Hard > Soft
3. Protein % - Hard > Soft
4. Shelf Life - Hard > Soft
Explain why a baker might want to know if his WW flour (but not refined flour) came from Red
WW or White WW. - CORRECT ANSWER - Red WW flour can affect the color and taste
of the finished product. Giving it a more bitter taste.
What is the biggest difference between flours milled from hard spring and hard winter wheats? -
CORRECT ANSWER - Hard spring wheats are planted in the spring and harvested in late
, summer. Hard winter wheats are planted in the fall and harvested in early summer. Hard spring
wheats are generally higher in protein than winter wheats.
Hard wheats - CORRECT ANSWER - Wheats that have been developed to be high in
protein and th have strong gluten-forming proteins; physically hard endosperm
NGF Proteins - CORRECT ANSWER - Numerous proteins that cannot interact when
mixed with water to form strands that are both elastic and extensible. Enzymes and other
structural proteins.
Spring wheats - CORRECT ANSWER - Wheats that are planted in the spring and
harvested in late summer; generally high in protein in hard wheats
Winter wheats - CORRECT ANSWER - Wheats that are planted in the fall, start to grow,
then become dormant over the winter; harvested in early summer.
Gluten Forming Proteins - CORRECT ANSWER - Combination of proteins that interact
when mixed with water, forming strands that are both elastic and extensible.
Soft Wheats - CORRECT ANSWER - Wheats that have been developed to be low in
protein and to have weak gluten-forming proteins; physically soft endosperm
Hardness - CORRECT ANSWER - A mechanical or physical "texture" difference between
wheats, dependent upon the tightness of the starch/protein bonds; tested by grinding or biting.
What does "flour extraction" means? Define the term and describe one difference you would
expect between 80% and 70% extraction flours (from the same wheat blend) - CORRECT
ANSWER - Flour extraction is the % of the wheat kernel that is included in the final flour
grade. An 80% extraction flour would be higher in protein (GF & NGF), ash, bran, AX than a
70% extraction.
