Across
- 2. B8)… stir (agitate) the mixture to evenly distribute nutrients throughout the container.(7)
- 4. A2)Yeast is a … celled fungus (5)
- 7. A7)Frothing liquid is added to mixture and kneaded with the flour. Mixing ensures the yeast is … spread throughout the dough.(6)
- 8. C6)The acidity helps prevent growth of other microorganisms that may be…(7)
- 10. C2)Production of… uses a bacteria called lactobacillus bulgaricus.(7)
- 12. B3)The sterile air supply creates aseptic conditions and prevents…(12)
- 14. A8)Sugars are released from the breakdown of… in the bread flour, allowing the yeast to continue to respire anaerobically.(6)
- 16. A5)During bread making, when the yeast is first added to the water with sugar and kept at about 25 degrees celsius. The yeast begins to… the sugars in the water.(7)
- 17. B6)Respiration gives off…(4)
- 19. A3)Yeast can carry out aerobic and… respiration (9)
- 22. A6)Gas bubbles form a froth on the surface, what gas is being released as a waste product of respiration.(13)
- 23. B7)Because respiration gives off heat, cooling is needed to keep mixture at the… temperature for enzyme activity.(7)
Down
- 1. B2)A fermenter has a tube at the top where waste gases can…(6)
- 3. A4)During anaerobic respiration what kind of alcohol does yeast produce…(7)
- 5. C3)Lactobacillis bacteria can use lactose and convert this to…(10)
- 6. A9)Proving allows for pockets of… to be realised by the respiring yeast cells to form.(13)
- 9. B1)Inside a fermenter a … is used to move the paddles.(5)
- 11. B5)A water jacket surrounds fermenter to help control the…(11)
- 13. C5)Because of the… the milk now, the proteins coagulate (go solid) (7)
- 15. C1)Making yoghurt is an example of…(12)
- 18. A1)The term fermentation is used for processes carried out by…(14)
- 20. C4)As lactic acid is produced the PH becomes more…(6)
- 21. B4)…Is provided in the air if the fermentation is aerobic but not if anaerobic.(6)