Baking with Yeast

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Across
  1. 2. Yeast doughs that use little or no fat or sugar.
  2. 4. Fresh yeast that has been dehydrated.
  3. 6. Cutting dough into equal parts using a dough cutter.
  4. 8. A step in yeast production in which you measure out your ingredients.
  5. 11. The rapid rise of a yeast dough in the oven as the trapped gasses expand.
  6. 12. The process of yeast eating sugar and converting it to carbon dioxide gas and alcohol.
  7. 13. Using a dough hook to combine dry ingredients and mix on a low speed.
  8. 14. A yeaast dough that contains greater amounts of fat and sugar.
  9. 16. Roll and use your palm to shape dough into rounded shapes.
Down
  1. 1. The network of fibers that is created when two proteins are mixed with water.
  2. 3. Otherwise known as punching dough down.
  3. 5. A step in yeast production where you put the baked dough on a cooling rack.
  4. 7. A step in yeast production in which different shapes are created and placed on a pan.
  5. 9. A short rest given to yeast dough before kneading has begun.
  6. 10. Stage in which dough is pushed against a work service and folded over itself until elastic dough develops.
  7. 15. A stage in yeast production in which the dough is shaped and then rises.