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