GRSC 635 FINAL EXAM QUESTIONS WITH VERIFIED SOLUTIONS

GRSC 635 FINAL EXAM QUESTIONS WITH VERIFIED SOLUTIONS Class of wheat that is the largest crop harvested in the US each year/in Kansas? - Answers Hard Red Winter Hard Red Winter 6 Classes of Wheat - Answers Durum Hard Red Spring Soft Red Winter Hard Red Winter Hard White Soft White What are the 3 major components of a wheat kernel? - Answers Bran Germ Endosperm Major differences between flours milled from hard wheats and soft wheats - Answers Flour particle size Cell wall thickness Starch damage Ash content Quantity and strength of protein Durum flour is used for? - Answers Hearth breads, Italian style noodles, ramen noodles HW flour is used for? - Answers Noodles, flat breads, less yellow colored, less wheaty flavored SW flour is used for? - Answers Pancake mix, cookies, high ratio cakes, doughnuts, first choice for many box and bag mixes, Kelloggs products HRW flour is used for? - Answers Hamburger buns, pan breads, thin pizza crusts, tortillas SRW flour is used for? - Answers Cookies, crackers, doughnuts, cakes (Where color is not crucial) HRS flour is used for? - Answers Breads, bagels, hearth breads, pizzas Component of the wheat kernel that is most crucial to the baker? - Answers Endosperm Spelling and genus of yeast most commonly used today? - Answers Saccharomyces cerevisiae Germ characteristics - Answers 2-3% of kernel 8% of total protein (lowest) High in minerals, vitamins, unsaturated fats (reason it is separated) Bran characteristics - Answers 13-17% of the kernel 19% of total protein Present in whole grain flour Vitamins and minerals Endosperm characteristics - Answers 80-85% of the kernel 70-75% of total protein Cell walls have arabinoxylans Low in mineral and ash content 8 types of flour - Answers - Patent - Clear - Straight grade - High gluten - Bread - Pastry - Whole wheat - Cake Clear Flour - Answers - From SRW, HRW - Used in rye breads Pentosans = - Answers 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? - Answers Yeast because of ice crystalization Fermentation prior to freezing is ___________? - Answers Not desirable Difference between refrigerated doughs and biscuit formulas vs. starch formulations - Answers Refrigerated and biscuit doughs have less water, fat, and sugar Type of freezing equipment that is most commonly used? - Answers Blast Freezer Blast Freezer - Answers Most cost effective Problems with dehydration and air velocity