Yeast Breads Crossword

Holds more moisture than gluten
Holds less moisture than flour starch
Flour that has 41% - 42% protein and low starch
Flour that has 12% - 14% protein
Flour that is a blend of hard & soft wheat; 8% - 11% protein
Flour made of soft wheat; 8% - 9% protein
Flour made of soft wheat with a fine texture; 7% - 9% protein
Flour made from the whole kernel of wheat with a high fiber content; 10% - 15% protein
Twice as sweet as sugar
2/3 as sweet as sugar
Releases carbon dioxide & alcohol to leaven bread
Feeds yeast
Common word used to describe table sugar
Shortens strands of gluten
Adds flavor to baked goods
An ingredient that provides structure
A non-shortening ingredient that contains fat
Reacts with baking soda to promote tenderness
Contributes to a crisp crust
Process that develops gluten
Flour is categorized by what characteristic
Gluten develops by kneading what component of flour?