Across
- 3. A leavening agent that activates when combined with an acid and water
- 5. Helps bread rise and holds breads together
- 7. provides the structure in baked goods
- 11. Leavening agent
Down
- 1. used to add colour and flavour
- 2. stabilizing yeast fermentation rate, strengthening the dough and enhancing the flavour
- 4. add sweetness and keeps moisture in the baked goods
- 6. adds a chocolate flavour
- 7. Tenderizes the products
- 8. used to enhance the flavors of other ingredients
- 9. add structure, leavening, color, and flavour
- 10. contributes moisture, and adds colour and flavour to baked goods