Key words for bread and pastry unit

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Across
  1. 3. A thin pastry with a low fat content
  2. 6. Brushing food with milk or egg before it is baked to give a golden brown colour and shiny appearance
  3. 7. A microbe used in bread production to make it rise
  4. 8. A key ingredient for making pastry, it is sometimes rubbed into the flour
  5. 9. When fat particles coat flour particles and prevent long chains of gluten forming
  6. 11. A type of pastry with lots of layers that rises when baked
  7. 13. When starches are heated in a liquid and cause the liquid to thicken
  8. 14. The process of rolling layers of puff pastry to make it expand when cooked
  9. 15. The process of adding air into food
Down
  1. 1. A firm pastry used to make tarts and pies
  2. 2. A protein found in flour that forms long chains when kneaded to give baked goods a chewy texture
  3. 4. A macronutrient which is the body's preferred source of energy
  4. 5. When starches turn brown in dry heat.
  5. 10. The type of pastry used for eclairs and profiteroles
  6. 12. A key ingredient for making bread and pastry, it forms the bulk of the recipe