Across
- 3. agent – General term for substances that cause dough or batter to expand by introducing gas.
- 6. – Refers to the process by which dough or batter increases in volume, typically due to gas production from leavening agents.
- 7. soda – A chemical raising agent that expands dough by releasing carbon dioxide when it reacts with an acid. Baking powder – Contains both an acid and a base (usually baking soda), expanding dough by producing carbon dioxide when moistened and heated.
- 8. – When water in the dough turns to steam in the oven, it expands, helping to lift the dough or batter.
Down
- 1. dioxide – The gas produced by most leavening agents, responsible for expanding the dough or batter.
- 2. – Aerates dry ingredients, making them lighter and easier to expand in the batter.
- 4. – Refers to chemical raising agents like baking soda or baking powder, which cause expansion by releasing gas during baking.
- 5. – A living organism that ferments and produces carbon dioxide gas, causing the dough to expand as it rises Leavening agent – Any substance that causes dough or batter to expand and become lighter by producing gas.