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Desarrollo-control del Gluten

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Desarrollo-control del Gluten

Quiz

Realiza la lectura del tema y responde el cuestionario

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About Quiz
masas fermentadas
gluten
0 times made

Created by

Edly Trinidad Pat Chi
Edly Trinidad Pat Chi
Mexico

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Desarrollo-control del GlutenOnline version

Realiza la lectura del tema y responde el cuestionario

by Edly Trinidad Pat Chi
1

Esta proteína es necesaria para darle estructura a los productos de panadería: escribir respuestas usa solo una palabra.

Respuesta escrita

2

Las proporciones de los ingredientes y los procedimientos para amasar se determinarán en parte por la forma en cómo influyen en el crecimiento del gluten

3

Son ingredientes que influyen en el desarrollo del gluten de la masa para pan

Escoge una o varias respuestas

4

El amasado no influye en el crecimiento del gluten

5

La harina fuerte se utiliza para pasteles y la harina floja para panes

6

Es el ingrediente que contiene mayor contenido de gluten.

7

Este ingrediente acorta las fibras de gluten al rodear las partículas y lubricarlas para que no se peguen

8

La cantidad de este ingrediente en una formula puede afectar la dureza o suavidad en relación con el crecimiento del gluten.

9

Mientras más se mezcle una masa o pasta, más crecerá el gluten

10

Las fibras de gluten tienen un límite de elasticidad y se rompen si la pasta se amasa en exceso.

11

El panadero puede controlar el crecimiento del gluten.

 
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