問題一覧
1
flour is the finely ground meal of wheat
2
one of the most important ingredients used in baked goods.
3
it is the backbone and structure of baked goods.
4
it acts as a binding agent.
5
important to the flavour of the product.
6
it adds nutritional value.
7
is the most esssential grain.
8
glutenin and gliadin.
9
contains higher proportion of gluten and better for breads
10
contains lower proportion of gluten and better for delicate baked goods.
11
flour, water, properties, gluten
12
a protien present in wheat flour
13
gives strength and structure to baked goods
14
it needs to absorb water and be mixed to develop. heat speeds up development
15
cake flour pastry flour all purpose flour bread flour whole wheat flour high gluten flour
16
grinding the whole wheat kernel
17
patent and straight flours
18
less gluten than bread flour
19
lower in gluten
20
the least gluten content
21
bran flakes added to it
22
lower in gluten
23
rye flour and hard wheat flour
24
milled from other grains
25
young dough
26
old dough
27
the change in texture and aroma of baked goods due to change in structure and loss of moisture
28
affects the keeping quality of products
問題一覧
1
flour is the finely ground meal of wheat
2
one of the most important ingredients used in baked goods.
3
it is the backbone and structure of baked goods.
4
it acts as a binding agent.
5
important to the flavour of the product.
6
it adds nutritional value.
7
is the most esssential grain.
8
glutenin and gliadin.
9
contains higher proportion of gluten and better for breads
10
contains lower proportion of gluten and better for delicate baked goods.
11
flour, water, properties, gluten
12
a protien present in wheat flour
13
gives strength and structure to baked goods
14
it needs to absorb water and be mixed to develop. heat speeds up development
15
cake flour pastry flour all purpose flour bread flour whole wheat flour high gluten flour
16
grinding the whole wheat kernel
17
patent and straight flours
18
less gluten than bread flour
19
lower in gluten
20
the least gluten content
21
bran flakes added to it
22
lower in gluten
23
rye flour and hard wheat flour
24
milled from other grains
25
young dough
26
old dough
27
the change in texture and aroma of baked goods due to change in structure and loss of moisture
28
affects the keeping quality of products