Across
- 4. a structure inside eggs which attaches/suspends the yolk within the larger structure
- 6. Technique that allows the dough to be stretched therefore develops the gluten strands. The protein strands create the gluten matrix in the bread which traps the air which lets the bread rise.
- 7. Is a non-gluten wheat protein therefore containing albumins and is a non-dough forming substance
- 8. value Represents the fraction of amino acids absorbed by the gut that is retained by the body
- 10. one of the compounds that makes up gluten. Thought to contribute to coeliac disease
- 11. Refers to the whipping technique in the Meringue Concept where when the Meringue is lifted by the whisk, it creates a peak that curls over itself or appears like it is drooping.
- 13. a type of dessert or candy, made from a mixture of beaten egg whites and granulated sugar whipped together
Down
- 1. Refers to when the batter is lifted by the whisk it holds the shape. The peak is sharp, and it tends to cling strongly onto the whisk/bowl.
- 2. Measures the strength of substance’s (usually custard) structural strength/tenderness
- 3. Is the expulsion of liquid from a gel accompanied by the separating out of liquid.
- 5. egg white, or the protein contained in it
- 9. the other compound that makes up gluten. Not toxic, creates fluffy and light texture
- 12. The colloidal dispersion (a solvent containing particles too large for a solution but not large enough to precipitate) of a solid in a liquid where the gelatin is dispersed