All Things Bread

3. Civilization known for early leavened bread and ovens.
4. Carbohydrate in flour broken down by yeast.
5. Mouthfeel of bread; airy, dense, or chewy.
8. Fermented dough used to leaven new dough.
9. Cooking dough in heat to make bread.
10. Taste of bread influenced by ingredients and fermentation.
13. Factor affecting yeast activity and fermentation rate.
16. Protein that speeds up chemical reactions (like breaking down sugar for yeast).
18. Any method used to make dough rise.
20. River valley civilization with unique bread techniques.
21. Ancient Chinese civilization; used wheat and grains for food.
22. Society with agriculture, technology, and social structure.
23. Proportion of ingredients in a recipe.
24. Working dough to develop gluten.
27. equation Mathematical tool used to scale recipes.
28. Mixture of flour, water, yeast, and other ingredients.
30. Graph concept; can represent rate of dough rise over time.
31. A single set of dough made at one time.
32. The process of letting dough rise before baking.

1. Quantitative value for ingredients or dough rise.
2. How civilizations exchanged ingredients and baking knowledge.
6. Early river valley civilization; first large-scale bread production.
7. Adjusting a recipe to make more or less product.
10. The process where yeast converts sugar into CO₂ and ethanol.
11. Alcohol produced as a byproduct of yeast fermentation.
12. The inside texture of baked bread.
14. Set of instructions and ingredient amounts.
15. Microorganism that ferments sugars.
17. Tool for baking bread.
19. Basic ingredient for early breads (wheat, barley, millet).
25. Protein network in wheat flour that traps gas and gives dough elasticity.
26. dioxide Gas produced by yeast during fermentation.
29. The amount of water relative to flour in dough.