CAB CAB Artisan Baker Baking Science & Nutrition 1

Question 1

What is the primary role of gluten in bread dough?

Accepted Answer

Traps CO2 to give bread structure and rise

Answer

Gluten forms an elastic network that traps carbon dioxide produced by yeast, giving the loaf its structure and allowing it to rise.

Question 2

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

Accepted Answer

Gliadin and glutenin

Answer

Gliadin and glutenin are the two wheat storage proteins that combine with water to form the gluten network.

Question 3

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

Accepted Answer

285–325°F (140–163°C)

Answer

The Maillard reaction between amino acids and reducing sugars begins around 285°F and accelerates up to about 325°F, creating the characteristic crust color and flavor.

Question 4

What is the approximate protein content of bread flour?

Accepted Answer

12–14%

Answer

Bread flour typically contains 12–14% protein, which provides sufficient gluten development for chewy, structured loaves.

Question 5

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

Accepted Answer

B vitamins (thiamine, riboflavin, niacin)

Answer

Yeast and lactic acid bacteria produce B vitamins such as thiamine, riboflavin, and niacin as metabolic byproducts during fermentation.

(CAB) Certified Artisan Baker Practice Test

(CAB) Certified Artisan Baker Practice Test

CAB CAB Artisan Baker Baking Science & Nutrition 1