Foods - Ch. 42

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Across
  1. 2. Leavener, makes baked product grow larger
  2. 4. Powdered/pulverized granulated sugar
  3. 6. Moist combination of yeast and starch
  4. 8. Chemically treated to neutralize pigment
  5. 10. Process of testing yeast
  6. 12. Highly refined sucrose crystals
Down
  1. 1. Works twice as fast as regular yeast
  2. 3. Contains added baking powder and salt
  3. 5. partially dormant yeast in flour
  4. 7. Proteins in wheat flour, becomes elastic substance
  5. 9. Granulated sugar with molasses
  6. 11. area of concentrated heat in overcrowded oven