Cooking chemistry

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Across
  1. 5. baking soda and acid in a bake good
  2. 6. Carbs
  3. 8. gelatinization Heating up a mixture of starch and water to create a thicker consistency.
  4. 9. Gives you energy
  5. 11. denaturation molecules unfolding from heat
  6. 12. when 2 thing don’t mix then something makes it mix
  7. 15. Yeast eating sugar reaction
  8. 16. Heating sugar
  9. 18. kills bacterias
  10. 19. savory or meaty taste
Down
  1. 1. Process that transforms liquid food into a solid state.
  2. 2. point The temperature at which a compound transitions from a solid to a liquid
  3. 3. concentration to low concentration diffusion
  4. 4. Gliadin+ Glutenin
  5. 7. tenderizes food
  6. 10. a sugar
  7. 13. enhances
  8. 14. low concentration to high concentration
  9. 15. when you eat the taste is decided as…
  10. 17. heat+ amino acids+sugar