Across
- 4. breaks down cellulose
- 7. naming system
- 9. prevents from forming
- 11. plunging food in boiling water
- 13. breaks down bitter flavor compounds
- 14. charged ions in a solution
- 16. the substance on which the enzyme acts
- 18. coagulates in the casein to form curds
- 19. a specialized protein that speeds up a chemical reaction
- 20. softens the dough
Down
- 1. releases sugar to feed yeast
- 2. converts sucrose to glucose and fructose
- 3. inhibits enzymatic browning
- 5. prevents crystallization of lactose
- 6. react only in the presence of oxygen
- 8. soaked in a flavorful solution
- 10. a substance that speeds up a reaction without being affected
- 12. process that changes the shape of protein molecules
- 15. destroys hydrogen peroxide
- 17. must be present for an enzymatic reaction to occur