Bread Unit Crossword

Gives the product structure
An insoluble protein composite made up of two proteins (Gliadin and Glutenin)
Products such as yeast, baking soda, baking powder and eggs; they cause the product to rise.
Water, Milk, and Juices help add moisture to the batters
Makes the product tender
A type of fat
Food for the yeast
Regulates growth of yeast
A type of bread that is quick to make
To work with your hands when creating soft doughs
Is a common leavening agent used in quick breads
The process in which yeast breaks down the sugar
Causes the bread to rise
The dough should __________ in size.
A type of Quick Bread
High Volume, a smooth and round top, and a tender and elastic crumb are all qualities of ___________.
Gives the dough more flavor
Too hot of _______ can kill the yeast.
Too much kneading will cause it to become __________.
A substitution for sugar
The more that you knead, the less _______ you will get.
You need to be ___________ down the dough to release some of the gases.
A type of biscuit
Makes yeast bread softer and last longer
There are _____ different types of fats that can be used to make bread.