Across
- 2. Small sweet baked treats often made with butter and sugar
- 5. Dough condition where dough becomes tough and tears easily
- 10. Another common type of yeast used in baking
- 11. Method where fat is worked into flour until crumbly
- 14. Sweet baked goods often layered or frosted
- 16. Test used to check gluten development
- 18. Process yeast performs to help dough rise
- 21. One of the two proteins that form gluten
- 22. The type of organism yeast is
Down
- 1. A category of baked goods made from flour and water
- 2. Gas produced by yeast that helps dough expand
- 3. Method of working dough to develop gluten
- 4. Method of gently combining ingredients to avoid losing air
- 6. Flaky baked goods often made with layers of dough and fat
- 7. One common type of yeast used in baking
- 8. Baked goods with crust and filling
- 9. One of the two proteins that form gluten
- 12. Dough condition where structure is weak and dense
- 13. Method where eggs and sugar are whisked to add air
- 15. Liquid byproduct of yeast fermentation
- 17. Method where butter and sugar are beaten together first
- 19. Method where ingredients are mixed together all at once
- 20. Small quick breads baked in individual portions
- 21. Network formed when proteins in flour combine