Matching -_____Amylase L. Flour Milled from the Part of the Kernel

question 21

Multiple Choice

Matching
-_____amylase l. flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best

• A) grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs
• B) flour milled from the outer periphery of the wheat kernel
• C) the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose
• D) moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling
• E) the percentage of flour obtained (extracted) from grain during milling
• F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
• G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
• H) in rye breads, amylase converts starch to sugar and results in gummy bread
• I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
• J) enzyme that converts starch into sugars
• K) the plant's source of long-term nutrient storage, in the form of starch
• L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
• M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
• N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size

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