Term
| What we call ingredients that make baked products rise. |
|
Definition
|
|
Term
| The name of the protein in bread dough that forms the structure of the bread. |
|
Definition
|
|
Term
| The two proteins in flour that combine with water to form gluten. |
|
Definition
|
|
Term
| The chemical name for common granulated sugar. |
|
Definition
|
|
Term
| At what temperature does yeast die in the oven. |
|
Definition
|
|
Term
| The Chemical term for the sugar that yeast eats. |
|
Definition
|
|
Term
| The gas produced by yeast |
|
Definition
|
|
Term
| To control yeast activity in a dough ______ is added. |
|
Definition
|
|
