breads and reactions
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| gluten | Protein substance that gives strength and elasticity to batters and doughs. Formed when wheat flour is moistened and thoroughly mixed.
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| yeast | Microscopic, single-celled plant that produces the leavening gas carbon dioxide through the process of fermentation
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| 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
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| 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
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| 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
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| 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
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| dough | flour-liquid mixture that is stiff enough to be shaped by hand
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| tunnel | One of many narrow, open areas that form inside over-mixed muffins
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| oven spring | Sudden dramatic rise of a yeast dough that takes place during the first few minutes of baking
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To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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Created by:
raiver
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