Across
- 3. A leavening agent containing both an acid and a base.
- 7. The feel or consistency of food.
- 8. Brown polymers formed during Maillard and caramelization reactions.
- 12. An ionic compound formed from the neutralization of an acid and a base.
- 13. The browning of sugar under heat, enhancing flavor.
- 14. Substances that accept hydrogen ions or release hydroxide ions.
- 15. Substances that release hydrogen ions in a solut ion.
- 16. A solid that forms from a solution during a chemical reaction.
- 22. Combining ingredients to form a homogenous mixture.
- 24. The process of working dough to develop gluten.
- 25. An ingredient in baking powder.
- 27. A browning reaction that gives cooked food its flavor.
- 28. Another protein in gluten that contributes to dough structure.
- 31. A lab technique to determine the concentration of an unknown solution.
- 32. A mixture of two liquids that usually don’t mix, like oil and water.
- 33. Chemical changes induced by heat.
Down
- 1. One of the proteins in gluten.
- 2. Methods used to prevent food spoilage.
- 4. A reaction where an acid and a base cancel each other out.
- 5. Essential macromolecules that build and repair tissues.
- 6. The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms.
- 9. A common base used in cooking and cleaning.
- 10. The process by which dough expands due to leavening agents.
- 11. The process of making dough rise.
- 17. Substances used to thicken or stabilize mixtures.
- 18. The chemical name for baking soda.
- 19. Pigments that give fruits and vegetables red, purple, or blue colors.
- 20. A solution that resists changes in pH.
- 21. Sugars that can participate in Maillard reactions.
- 23. Preserving food by soaking it in a solution of salt, water, and sometimes vinegar.
- 26. A scale used to measure the acidity or basicity of a solution.
- 29. A substance that helps mix oil and water.
- 30. A protein found in wheat that gives dough elasticity.