Across
- 2. The type of organism yeast is
- 4. Method of working dough to develop gluten
- 5. Dough condition where structure is weak and dense
- 6. Liquid byproduct of yeast fermentation
- 11. Method where fat is worked into flour until crumbly
- 12. Method where ingredients are mixed together all at once
- 14. Method of gently combining ingredients to avoid losing air
- 16. One common type of yeast used in baking
- 18. Method where eggs and sugar are whisked to add air
Down
- 1. One of the two proteins that form gluten
- 3. Gas produced by yeast that helps dough expand
- 7. Dough condition where dough becomes tough and tears easily
- 8. Test used to check gluten development
- 9. Process yeast performs to help dough rise
- 10. Method where butter and sugar are beaten together first
- 13. One of the two proteins that form gluten
- 15. Network formed when proteins in flour combine
- 17. Another common type of yeast used in baking