Whole-wheat flour, also known as graham or entire-wheat flour, ...

[jparksx]

Whole-wheat flour, also known as graham or entire-wheat flour, differs from white flour in that
 a. it includes the husk, bran, germ, and endosperm.
  b. coarse granules cut the gluten strands, thus increasing the final volume of the baked product.
  c. it requires refrigeration to prevent rancidity.
  d. all of the above answers are correct

Question 2

The non-wheat grains make different types of breads due to the
 a. decreased or non-existent protein levels in the non-wheat grain flours.
  b. decreased starch levels in the non-wheat grain flours.
  c. increased protein (gluten) levels in the non-wheat grain flours.
  d. increased levels of starch in the non-wheat grains.

[jennafosdick]

Answer to Question 1

c

Answer to Question 2

a

[jparksx]

Great answer, keep it coming

[laurnthompson]

Gracias!