Cooking chemistry

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Across
  1. 3. a substance that helps things mix that don't
  2. 6. high temperature
  3. 8. browning sugar
  4. 10. present in butter
  5. 12. uses yeast
  6. 13. cramming air into dough
  7. 16. low pH
  8. 17. the separation of an electric charge
  9. 18. not tough or chewy
  10. 19. a strand of amino acids unraveling
Down
  1. 1. air that can causes things to rise
  2. 2. steam that causes dough to rise
  3. 4. present in flour
  4. 5. high concentration to low concentration
  5. 7. browning because of heat
  6. 8. amino acids linking
  7. 9. when sugar or salt passes through the permeable membrane
  8. 11. acids and bases
  9. 14. starch molecules breaking down
  10. 15. a grain that can enhance flavor