CAB CAB Artisan Baker Baking Science & Nutrition

Question 1

What is the primary role of gluten in bread dough?

Accepted Answer

Traps CO2 to give bread structure and rise

Answer

Provides sweetness

Answer

Adds moisture to the crumb

Answer

Activates yeast fermentation

Question 2

Which protein in wheat flour is most responsible for gluten formation?

Accepted Answer

Gliadin and glutenin

Answer

Albumin and globulin

Answer

Casein and whey

Answer

Zein and prolamin

Question 3

What Maillard reaction temperature range produces the golden-brown crust on artisan bread?

Accepted Answer

285–325°F (140–163°C)

Answer

80–100°F (27–38°C)

Answer

212°F (100°C)

Answer

400–450°F (204–232°C)

Question 4

What is the approximate protein content of bread flour?

Accepted Answer

12–14%

Answer

6–8%

Answer

9–10%

Answer

17–20%

Question 5

Which vitamin is synthesized by yeast during fermentation and contributes nutritional value to sourdough?

Accepted Answer

B vitamins (thiamine, riboflavin, niacin)

Answer

Vitamin A

Answer

Vitamin C

Answer

Vitamin D

Question 6

How does steam injection in a deck oven benefit artisan bread?

Accepted Answer

Keeps the crust soft during initial baking for maximum oven spring

Answer

Speeds up yeast activity inside the loaf

Answer

Lowers the internal temperature of the loaf

Answer

Eliminates the need for scoring