Foods

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Across
  1. 2. A continuation of the process of yeast fermentation
  2. 5. When starches absorb moisture, expand, and become firmer
  3. 6. The change in texture and aroma of baked goods due to the loss of moisture by the starch granules
  4. 7. A fat used in baking
Down
  1. 1. When sugar is carmelized and starches and proteins undergo changes
  2. 3. A method of deflating the dough that expels carbon dioxide, redistributes the yeast for further growth, relaxes the gluten, and equalizes the temperature throughout the dough
  3. 4. The process by which yeast acts on the sugars and starches in the dough to produce carbon dioxide gas and alcohol
  4. 8. After scaling, the pieces of dough are shaped into smooth, round balls