Baking principles crossword

A substance made up of proteins present in wheat flour
Any fat used in baking. Fats shorten gluten strands
the word used to describe what happens to protein molecules when they are heated or cooked. Protein molecules become more compact and solid.
the word used to describe what happens to starches when they absorb moisture
the process by which yeast acts on sugars and starches in doughs to produce alcohol and carbon dioxide
the process by which bread dough is left to increase in size
sugar syrup that is crystallized to a smooth, creamy white mass
thin, glossy, transparent coating that gives shine to baked products
the cookie cutting method by which you create a log out of the cookie dough and refrigerate it until use
the word used to describe the way in which this pie dough is made. In the method we press the flour and the butter into each other
this type of pie/pastry dough includes croissants, puff pastry and danishes
beaten egg whites, sweetened with sugar and baked at a low temperature for a long time
a liquid (usually milk) thickened by the coagulation of eggs
a term used to describe any soft or creamy dessert made light and fluffy by the addition of whipped cream, beaten egg whites or both
similar to a Bavarian but only differs in the sense that beaten egg whites are added in addition to the whipped cream
a frozen dessert made from fruit juice, water and sugar (no egg whites are included)
a flavoured crystalline ice that is made into shavings for service