Making Fruit Buns

123456789101112131415
Across
  1. 2. Creates gluten strands.
  2. 5. This plays an important role in the proving process.
  3. 6. What you will be making next week.
  4. 7. The gluten becomes this as new bonds form between the glutenin and gliadin.
  5. 10. The process of wetting the proteins.
  6. 12. The gluten strands are stretched out and become longer and more developed when you do this.
  7. 14. The food source for yeast.
  8. 15. To let dough sit for a period of time.
Down
  1. 1. Is incorporated when the dough is kneaded.
  2. 3. Gliadin and _ _ _ _ _ _ _ _are the two naturally occurring proteins in flour.
  3. 4. Are new chemical bonds that are formed when the flour and water are mixed together.
  4. 8. Proteins form these after kneading.
  5. 9. This inflates the gluten and helps the dough rise when bread is baked
  6. 11. Converts carbohydrates to alcohol and carbon dioxide gas.
  7. 13. A protein found in wheat and other grains.