4.01 vocab

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Across
  1. 2. a dough made with the addition of shortening or other fat, plus other rich ingredients like eggs of milk
  2. 4. a dough made with flour, yeast, water and salt: has little to no fat or sugar
  3. 10. process in which carbon dioxide gas and alcohol are produced
  4. 12. The first stage of fermentation where the entire mass of yeast dough rises before shaping
Down
  1. 1. A method to mix yeast bread dough, where all ingredients are simply combined and mixed
  2. 3. Enzymes, emulsifiers and yeast foods added to dough to improve gluten development or soften dough for faster mixing and shorter fermentation periods
  3. 5. The cutting of bread before baking allows gases to escape and rise to continue without bursting in addition to decoration
  4. 6. to allow dough to rise a second time
  5. 7. type of bread made with yeast batter and leavened with a starter
  6. 8. mixture of water, yeast and all-purpose flour that has been fermented until it has a sour smell (usually overnight)
  7. 9. manipulating dough to develop the gluten and give the dough elasticity
  8. 11. organic leaver; microscopic fungus used in baking