Cooking Chemistry

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Across
  1. 2. protein found in wheat
  2. 3. molecules with a polar and nonpolar end
  3. 7. gives food richness
  4. 8. actions you take that causes rising
  5. 10. low pH
  6. 12. high tempature
  7. 15. A strand of amino acids unravel
  8. 18. rising because of yeast or another additives
Down
  1. 1. a substance that is a bridge between two things that usually don’t mix
  2. 2. breaking down starch molecules
  3. 4. a quick way using gas reactions that cause rising
  4. 5. amino acids linking
  5. 6. browning sugar because of heat
  6. 9. directly adding air into dough
  7. 11. Browning because of heat
  8. 13. simmering, poaching, stewing, baking, etc.
  9. 14. not tough or chewy
  10. 16. high concentration to low concentration
  11. 17. a flavor enhancing grain
  12. 19. when a substance passes through a semipermeable membrane