In baked products, the gluten is the

A. carbohydrate part of the wheat flour used for body.
B. lipid portion of the wheat flour necessary for the development of the crumb.
C. liquid mass that is created after water has been added to the flour.
D. protein portion of wheat flour that plays an important role in the structure.


Answer: D

Nutritional Science

You might also like to view...

When consumed in adequate amounts before and early in pregnancy, folate may prevent cases of:

a. neural tube defects in newborns. b. rickets in infants. c. scurvy. d. morning sickness.

Nutritional Science

Lee is a 78-year-old woman with mild loss of muscle mass, loss of about 7 percent of body weight over the past 6 months, and mild feeding difficulties associated with rheumatoid arthritis. Using the Subjective Global Assessment, she is most likely to be classified in which category??

A) ?well nourished B) ?mild malnutrition C) ?moderate malnutrition D) ?severe malnutrition

Nutritional Science

Which item below is NOT one of the "nine Ds" of geriatric weight loss?

A. depression B. delirium C. dysgeusia D. dysphagia

Nutritional Science

Toddlers need small meals, interspersed with nutritious snacks

A) every 5 to 6 hours. B) three times a day. C) twice a day. D) every 2 to 3 hours.

Nutritional Science