Welcome to StudyStack, where users create FlashCards and share them with others. Click on the large flashcard to flip it over. Then click the green, red, or yellow box to move the current card to that box. Below the flashcards are blue buttons for other activities that you can try to study the same information.
Test Android StudyStack App
Please help StudyStack get a grant! Vote here.
or...
Reset Password Free Sign Up

Free flashcards for serious fun studying. Create your own or use sets shared by other students and teachers.


incorrect cards (0)
correct cards (0)
remaining cards (0)
Save
0:01
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the Correct box, the DOWN ARROW key to move the card to the Incorrect box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

Correct box contains:
Time elapsed:
Retries:
restart all cards


Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

CC ch22

breads and reactions

QuestionAnswer
gluten Protein substance that gives strength and elasticity to batters and doughs. Formed when wheat flour is moistened and thoroughly mixed.
yeast Microscopic, single-celled plant that produces the leavening gas carbon dioxide through the process of fermentation
fermentation Process that takes place when yeast cells act upon sugars to produce carbon dioxide and alcohol; enzymatically controlled process in which a compound is broken down, such as a carbohydrate into carbon dioxide and ethyl alcohol
baking soda Term for sodium bicarbonate, an alkali, which, when added to a flour mixture and heated, releases carbon dioxide; leavening agent used in food preparation
baking powder Mixture of dry acid (or acid salt), baking soda, and starch (or flour) that will form carbon dioxide when mixed with liquid and or heated; leavening agent used in food preparation
batter food-liquid mixture with a consistency ranging form a thin liquid to a stiff liquid depending on the proportion of dry to liquid ingredients
dough flour-liquid mixture that is stiff enough to be shaped by hand
tunnel One of many narrow, open areas that form inside over-mixed muffins
oven spring Sudden dramatic rise of a yeast dough that takes place during the first few minutes of baking
Created by: raiver on 2011-04-01



bad sites Copyright ©2001-2014  StudyStack LLC   All rights reserved.