Bread Crossword

2. Complex carbohydrates or "chains of sugar molecules" found in flour.
4. The texture of the gluten matrix that allows dough to expand like a balloon.
7. The specific kind of sugar found in milk that bacteria "gobble up" to make cheese.
8. A secondary result of a chemical process, like CO2 in bread making.
9. What happens to the small amounts of alcohol in bread during the baking process.

1. The web-like structure formed by gluten proteins.
3. Microbes responsible for the "holes" in Swiss cheese and the sourness in vinegar.
4. A substance like rennet used to speed up chemical reactions.
5. When milk is intentionally introduced to bacteria to start the cheese-making process.
6. The most common grain harvested and ground into flour.