Baking Principles Crossword

QUESTIONS LIST: AUTOLYSE: A resting period early in the mixing procedure of yeast doughs during which the flour fully absorbs the water, AMYLASE: An enzyme in flour that breaks down starches into simple sugars, AIR CELLS: A tiny bubble of air, created by creaming or foaming, that assists in leavening a dough or batter, ABSORPTION: The amount of water a flour can take up and hold while being made into a simple dough, BENCHING: An intermediate fermentation and resting period for yeast doughs, after folding and before rounding or preshaping, BISCUIT: A mixing method in which the fat is mixed with the dry ingredients before the liquid ingredients are added, BLOOM: A whitish coating on chocolate caused by the separated cocoa butter. To hydrate gelatin., FONDANT: A type of icing made of boiled sugar syrup that is agitated so it crystallizes into a mass of extremely small white crystals, FERMENTATION: The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol, GELATIN: A water soluble protein extracted from animal tissue, LEAVENING: The production or incorporation of gases in a baked product to increase volume and to produce shape and texture, GLUTEN: An elastic substance formed from proteins present in wheat flours that give structure and strength to baked goods, GLUCOSE: A simple sugar available in the form of clear, colorless, tasteless syrup, PREFERMENT: A fermented dough or batter used to provide leavening for a larger batch or dough, PROOFING: Fermenting made up yeast products to increase their volume and lighten their texture before baking, TEMPERING: The process of melting and cooling chocolate to a specific temperature to prepare it for dipping, coating, or molding, PUNCHING: A method of expelling gases from fermented dough, MUFFIN: A mixing method in which the mixed dry ingredients are combined with the mixed liquid ingredients, CREAMING: A mixing method that begins with the blending of fat and sugar