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Question 1 of 7
1. Question
What does flour add to your baked goods?
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Question 2 of 7
2. Question
True or false: The higher the protein percentage, the more gluten the flour will have and therefore will add volume and a chewy texture to baked goods.
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Question 3 of 7
3. Question
What type of flour includes the wheat endosperm, germ and bran with a high protein content, but has a weaker gluten- forming ability due to the addition of the germ and bran?
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Question 4 of 7
4. Question
True or false: Wheat that is delivered to a mill is weighed and moisture and protein levels are determined, no further tests are required and the grain is ready to be milled.
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Question 5 of 7
5. Question
In preparation for milling, the wheat grains are tempered and rest in temper bins to condition for up to 24 hours. What is tempering?
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Question 6 of 7
6. Question
Once the milling process is complete, some flours are conditioned to:
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Question 7 of 7
7. Question
True or false: millers add conditioners (called bleaching) that create a smooth texture and improve the quality of the flour.
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