Yeast Bread

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Across
  1. 1. Type of dough that is best when chewy
  2. 2. The number of seconds required to harvest wheat for 70 loaves
  3. 4. To combine sugar, water, and yeast to ensure activation
  4. 7. What happens to yeast when the water is over 140 degrees F?
  5. 8. A byproduct of fermentation
  6. 12. Physical process that helps with gluten formation
  7. 14. Pounds of bread consumed by average American each year
  8. 15. Different types of flour _______ moisture at different rates
  9. 18. Supports yeast growth
Down
  1. 1. Physical process of pushing out gas bubbles after rising
  2. 3. Found in bottom of bread pan when bread isn't removed
  3. 5. Separates the gluten layers
  4. 6. Elastic protein strands
  5. 9. Other by-product of fermentation
  6. 10. Type of flour used for a chewy texture
  7. 11. Provides structure
  8. 13. One of the proteins present in wheat flour
  9. 16. Makes the dough less sticky
  10. 17. A small piece of bread