Across
- 2. BUILDING BLOCK OF PROTEIN
- 4. BROWNING OF SUGARS IN FOODS
- 5. AN ACTION TO PREVENT GLUTEN DEVELOPMENT
- 6. HEAT TRANSFER THROUGH CURRENTS
- 9. ADDING AIR TO FOOD
- 12. THICKENING OF STARCH SAUCE
- 13. MIXING OIL AND WATER
Down
- 1. DIRECT CONTACT HEAT TRANSFER
- 3. BROWNING OF STARCH FOODS
- 6. STICKING PROTEINS TOGETHER WITH NEW BONDS
- 7. BREAKING PROTEIN BONDS APART
- 8. AN ACTION TO ENCOURAGE GLUTEN DEVELOPMENT
- 10. CHEMICAL RAISING AGENT
- 11. A PROTEIN IN WHEAT