Conclusions

Select one from the choices in bold or fill in the blanks.

1. Rolls made with pastry flour were shorter than/taller than/the same height as those made with bread flour. This is likely because pastry flour is milled from a soft/hard wheat and therefore contains more/less/the same amount of gluten than bread flour, which is milled from a soft/hard wheat. The difference in height was small/moderate/large.
2. Rolls made with cake flour were paler than/darker than/the same color as those made with bread flour. This is partly because cake flour contains more/less/the same amount of protein than bread flour and therefore the rolls underwent more/less/the same amount of Maillard browning. The difference in browning was small/moderate/large.

3. Rolls made with high gluten flour were tougher/more tender/neither tougher nor more tender than those made with bread flour. A likely reason for this is:

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4. Compare rolls made with whole wheat flour with those made with bread flour. What were the main differences in appearance, flavor, and texture? Explain the main reasons for these differences.

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5. Explain why whole wheat bread sold in North America is often made with a blend of whole wheat flour and hard wheat flour.

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6. Which rolls did you feel were acceptable overall, and why?

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7. Based on the results of this experiment, which flours are not acceptable for use in yeast-raised products? Explain your answer.

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8. Rank flours in roll height from the one that produced the tallest roll to the shortest. How can you explain these differences in roll height?

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9. Rank flours in roll toughness from the flour that produced the toughest roll to the most tender. How can you explain these differences in toughness?

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