Baking 6 (CSCA) Word Scramble
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| Term | Definition |
| ANATOMY OF A GRAIN | BRAN (outer layer of fiber), GERM, ENDOSPERM |
| GLUTEN COMPLEX | GLIADEN + GLUTENIN are proteins in flour that provide structure |
| BREAD FLOUR'S PROTEIN CONTENT | 12% to 15% |
| ALL-PURPOSE FLOUR'S PROTEIN CONTENT | 10% to 13% |
| PASTRY FLOUR'S PROTEIN CONTENT | 7.5% to 9.5% |
| CAKE FLOUR'S PROTEIN CONTENT | 6% to 8% |
| 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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