Food Science

3. easily chewed bread
5. such as baking soda or baking powder
10. adenosine triphosphate; form of energy
11. in which additional bonds form in starch filled foods and increase their
14. which breaks down the intermolecular bonds of starch molecules in the
18. of acidic ingredients to produce carbon dioxide
19. bacteria which can switch to using fermentation as an energy source if their
20. of sugar and is a type of non-enzymatic browning
22. of water and heat
23. Leavener
24. pickles which are made by the addition of an acid such as vinegar and not by the

1. after cooking
2. pickles which undergo a curing process for several weeks in which fermentative
4. in which water molecules are squeezed out of a gel
6. acid cabbage
7. produce aids necessary fro the preservation process
8. fermentation of the vegetable
9. of processed collagen
12. Breads
13. which are leavened using baking powder, baking soda or both and a
15. allows it
16. used to leaven most breads
17. of adding gas to a dough before or during baking to produce a lighter,
21. acidic liquid produced from the fermentation of ethanol to yield acetic acid
22. made up of glucose units linked together to form long chains