3.3.2.1.2 Gluten formation and foam formation in proteins Quiz: AQA Food Preparation and Nutrition, Unit 2

The 20 questions

1. Which two proteins in wheat flour combine with water to form gluten?

   • Lactose and sucrose, which are both sugars that dissolve in the water used to make the dough
   • Gliadin and glutenin
   • Albumin and casein
   • Myosin and actin

2. What does kneading do to a bread dough?

   • It breaks open the yeast cells and releases all their carbon dioxide into the air at once
   • It aligns and links gluten strands, making the dough strong and elastic
   • It dissolves the gluten so that the dough becomes thin and runny
   • It gelatinises the starch so that the dough thickens into a paste

3. Why is pasta dough rested for about 30 minutes before rolling?

   • It allows the fat to emulsify with water and bind the mixture together
   • It lets the gluten relax, so the dough is easier to roll out thinly
   • It gives the yeast time to raise the dough before it is cooked
   • It allows the starch to caramelise and brown the surface of the dough

4. Why do bread doughs made with strong flour need more kneading than cake mixes?

   • Strong flour contains more fat, which must be emulsified into the water
   • Strong flour gelatinises faster, so it needs mixing thoroughly before heating
   • Strong flour has more gluten-forming protein, so the network needs developing
   • Strong flour contains more sugar, which must be worked in evenly through the dough

5. Which action most limits gluten development in shortcrust pastry?

   • Adding extra water so the mixture becomes very wet and sticky
   • Beating the dough at high speed to trap as much extra air as possible
   • Handling the dough as little as possible and keeping it cool
   • Kneading the dough vigorously for ten minutes until it is very smooth

6. Which statement about foam formation is correct?

   • Foams form only when sugar is added to a mixture before it is heated
   • Foam formation needs starch granules to swell around each bubble of air
   • Whisking traps air bubbles that denatured egg protein then holds in place
   • Whisking dissolves the air into the egg so that no bubbles remain visible

7. A whisked egg white is folded into a cake mix. Why is it folded rather than stirred?

   • Folding cooks the egg white, so it sets before baking begins in the oven
   • Folding dissolves the sugar fully, so the mixture becomes smooth and glossy
   • Folding keeps the trapped air in the foam, so the sponge stays light
   • Folding activates the gluten, so the sponge becomes firm and chewy in the middle

8. A whisked egg white foam collapses when a little egg yolk is added. Why?

   • Yolk sugar caramelises and bursts the bubbles, releasing all the trapped air
   • Fat in the yolk prevents the protein film forming around the air bubbles
   • Yolk proteins coagulate immediately and turn the foam into a solid, lumpy mass
   • Yolk starch gelatinises and absorbs water from the foam, so it collapses

9. What type of mixture is created when eggs are whisked to make a sponge?

   • A solid-in-liquid suspension, stabilised by sugar crystals in the mix
   • A gas-in-liquid foam, stabilised by denatured egg protein
   • A liquid-in-gas emulsion, stabilised by starch granules from the flour
   • A gas-in-solid structure, stabilised by fat crystals in the butter

10. Which protein is mainly responsible for stabilising a whisked egg white foam?

    • Egg white albumen protein
    • Milk casein protein
    • Soya lecithin protein
    • Wheat gliadin protein, which is a fat that thickens the dough as it rests

11. A pasta dough made with too little kneading is weak and tears when stretched. Which explanation fits best?

    • Gluten has not formed a strong, elastic network to support the dough
    • Fat has not emulsified, so the dough lacks a smooth surface finish
    • Yeast has not produced enough carbon dioxide to stretch the dough
    • Starch has not gelatinised enough to bind the water into the dough, so the dough stays wet and soft

12. Which dough would develop the least gluten?

    • A cake batter mixed only until the flour is just combined
    • A pasta dough rolled out and folded several times
    • A bread dough kneaded by hand for ten minutes
    • A strong bread flour dough left to prove slowly

13. Why does over-whisking egg white produce a dry, grainy foam that starts to separate?

    • The sugar crystallises and pulls water out of the foam, drying it
    • The fat separates and floats on the top of the foam as a yellow layer
    • The protein bonds too tightly and squeezes out liquid from the foam
    • The starch overcooks and forms lumps that absorb all of the trapped air

14. Adding a generous amount of fat to a pastry dough does what to gluten?

    • It multiplies the gluten, giving a chewy and very elastic texture
    • It coats the flour particles and limits gluten, giving a short texture
    • It dissolves the gluten, making the dough slack, sticky and very difficult to handle at all
    • It gelatinises the gluten, making the dough thick and very glossy

15. Which is the most accurate description of gluten?

    • A fat network formed when butter is creamed with sugar and air
    • A sugar network formed when syrup is heated past its setting point
    • A stretchy protein network formed when gliadin and glutenin are hydrated and worked
    • A starch network formed when wheat granules gelatinise in hot water

16. Why can eggs make a pasta dough more elastic than a dough made with water alone?

    • Eggs add sugar which caramelises and makes the dough stretch more easily
    • Egg proteins add to the network and help make the dough more elastic
    • Eggs add fat which emulsifies and makes the dough more flexible to shape
    • Eggs add starch which gelatinises and makes the dough softer to roll

17. When a meringue is whisked, what happens to sugar that is added gradually?

    • It dissolves into the foam and helps stabilise the bubble walls
    • It emulsifies with the egg yolk and forms a thick, pourable sauce
    • It caramelises instantly and turns the foam a deep brown colour
    • It gelatinises and thickens the egg white into a paste that holds shape

18. Why is a whisked sponge baked soon after the batter is mixed?

    • The fat begins to emulsify and separate from the mix if left standing
    • The yeast in the batter starts to ferment and must be stopped by baking
    • The starch gelatinises and sets the batter if it cools too much before baking
    • The air bubbles start to escape and the foam loses volume if it waits

19. Which pairing correctly matches the protein process to its cooking example?

    • Gluten formation: icing sugar sieved over a sponge
    • Foam formation: whisked egg whites in a sponge
    • Foam formation: kneaded bread dough worked by hand
    • Gluten formation: whisked egg whites in a sponge

20. Why is a stable gluten network undesirable in shortbread biscuits?

    • It would make the biscuit caramelise and darken too quickly in the oven
    • It would make the biscuit tough and chewy rather than short and crumbly
    • It would make the biscuit gelatinise and turn soft and sticky in the tin
    • It would make the biscuit emulsify and separate into layers during baking

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