Chemistry of Food

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Across
  1. 3. A leavening agent containing both an acid and a base.
  2. 7. The feel or consistency of food.
  3. 8. Brown polymers formed during Maillard and caramelization reactions.
  4. 12. An ionic compound formed from the neutralization of an acid and a base.
  5. 13. The browning of sugar under heat, enhancing flavor.
  6. 14. Substances that accept hydrogen ions or release hydroxide ions.
  7. 15. Substances that release hydrogen ions in a solut ion.
  8. 16. A solid that forms from a solution during a chemical reaction.
  9. 22. Combining ingredients to form a homogenous mixture.
  10. 24. The process of working dough to develop gluten.
  11. 25. An ingredient in baking powder.
  12. 27. A browning reaction that gives cooked food its flavor.
  13. 28. Another protein in gluten that contributes to dough structure.
  14. 31. A lab technique to determine the concentration of an unknown solution.
  15. 32. A mixture of two liquids that usually don’t mix, like oil and water.
  16. 33. Chemical changes induced by heat.
Down
  1. 1. One of the proteins in gluten.
  2. 2. Methods used to prevent food spoilage.
  3. 4. A reaction where an acid and a base cancel each other out.
  4. 5. Essential macromolecules that build and repair tissues.
  5. 6. The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms.
  6. 9. A common base used in cooking and cleaning.
  7. 10. The process by which dough expands due to leavening agents.
  8. 11. The process of making dough rise.
  9. 17. Substances used to thicken or stabilize mixtures.
  10. 18. The chemical name for baking soda.
  11. 19. Pigments that give fruits and vegetables red, purple, or blue colors.
  12. 20. A solution that resists changes in pH.
  13. 21. Sugars that can participate in Maillard reactions.
  14. 23. Preserving food by soaking it in a solution of salt, water, and sometimes vinegar.
  15. 26. A scale used to measure the acidity or basicity of a solution.
  16. 29. A substance that helps mix oil and water.
  17. 30. A protein found in wheat that gives dough elasticity.