The Chemistry of Baking Crossword Puzzle
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QUESTIONS LIST:
- coagulating : changes from liquid to solid
- oils : add texture, moisture and flavor in baked products
- lubrication : important to baked products because the oil improves dough handling
- yeast : required for growth, warmth and moisture
- eggs : adds color, mixes fats and liquids together and coagulating from liquids to solids
- granulated sugar : provides sweet flavor, texture and moisture
- salt : enhances flavor
- baking soda : expands the dough and batters to produce baked products with a porous structure
- baking powder : will release air into the batter
- flour : provides structure, composed largely of starch and protein
- emulsifying : mixes fats and liquids together
