Across
- 3. this type of fat only has one double bond.
- 7. A type of chemical raising agent
- 9. This is when a protein sets
- 11. The process of trapping air.
- 14. This makes starch go brown when heated
- 15. This means the dough can be stretched and shaped
- 16. Layers in pastry.
- 17. This makes a sauce thicken
Down
- 1. When oils and water mix.
- 2. This makes sugar go brown when heated
- 4. This makes biscuits and pastry light and crumbly.
- 5. When a protein molecule has been broken and new bonds formed
- 6. When yeast produces CO2
- 8. The protein in flour
- 10. This is created when egg white is whisked
- 12. This type of fat contains cholesterol
- 13. A mechanical method of adding air to a mix.