CSCA - Rich Doughs
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| ANATOMY OF A GRAIN | BRAN (outer layer of fiber), GERM, ENDOSPERM
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| GLUTEN COMPLEX | GLIADEN + GLUTENIN are proteins in flour that provide structure
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| BREAD FLOUR'S PROTEIN CONTENT | 12% to 15%
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| ALL-PURPOSE FLOUR'S PROTEIN CONTENT | 10% to 13%
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| PASTRY FLOUR'S PROTEIN CONTENT | 7.5% to 9.5%
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| CAKE FLOUR'S PROTEIN CONTENT | 6% to 8%
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| VITAL WHEAT GLUTEN | 40% to 85% protein. This is pure protein extracted from wheat flour with an average protein content of 75% and is used to boost protein content of weaker flours such as rye and whole-wheat flour.
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